Ingredients:
- 4 pork chops, bone-in or boneless
- salt and pepper
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 2 ribs celery, chopped
- 1/2 teaspoon dried rubbed sage
- 1 large apple, peeled, cored, chopped
- 1 package (6 ounces) stovetop-style stuffing mix with herbs
- 1 1/4 cups water
- 4 tablespoons butter
- 1 can (10 3/4 ounces) condensed cream of celery soup mixed with 1/4 cup of water
Preparation:
Heat the olive oil in a large skillet over medium heat; cook the pork chops for 3 to 4 minutes on each side, or until nicely browned. Remove the pork chops and arrange in a single layer in the prepared baking dish.
In the same skillet, cook the onion, celery, and apple until the onions and celery are softened. Stir in the sage. Stir in 1 1/4 cups of the water and the butter. Cook, stirring, until hot and butter has melted. Stir in the stuffing mix until well moistened. Spoon over the chops in the baking dish. Spoon the soup and water mixture evenly over the stuffing layer. Cover the casserole tightly with foil and cook for 45 minutes. Uncover and continue baking for 10 to 20 minutes longer.
Serves 4.
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