Sunday Chops And Stuffing Recipe Taste Of Home

Steps:

• Prepare stuffing according to package directions; cool slightly. In a small bowl, mix seasonings. In another bowl, whisk soup and milk until blended., Stir cheese, apple and pecans into cooled stuffing. Cut a pocket horizontally in the thickest part of each chop. Fill with stuffing mixture. Brush outsides of chops with 1 tablespoon oil; sprinkle with seasoning mixture., In a Dutch oven, heat remaining oil over medium heat. Stand pork chops in pan, stuffing side up, spaced evenly. Pour soup mixture around chops; bring to a boil. Reduce heat; simmer, covered, 35-40 minutes or until pork is no longer pink and a thermometer inserted in stuffing reads 165°., Remove from heat; let stand 5 minutes. Transfer chops to a serving dish. Spoon sauce over top. If desired, sprinkle with chives or parsley.

Steps:

• Preheat oven to 350°. In a large saucepan, combine water, celery, 6 tablespoons butter and onion. Bring to a boil. Remove from heat; stir in stuffing cubes. Spoon into a greased 13x9-in. baking dish., In a large skillet, heat oil over medium heat. Brown pork chops on both sides. Arrange over stuffing. Sprinkle with salt and pepper. In a small bowl, toss apples with brown sugar and pie spice; place over pork chops. Dot with remaining butter., Bake, uncovered, 25-30 minutes or until a thermometer inserted in pork reads 145°. Let stand 5 minutes before serving.

Steps:

• In a saucepan, combine the water, celery, 6 Tbsp butter, and onion; bring to a boil.
• Remove from the heat; stir in croutons.
• Spoon into a greased 13x9x2-inch baking dish; set aside.
• In a large skillet, brown pork chops on both sides in oil; arrange over stuffing.
• Sprinkle with salt and pepper.
• Combine the apples, brown sugar, and pumpkin pie spice; spoon over pork chops.
• Dot with the remaining butter.
• Bake, uncovered, at 350 degrees for 30-35 minutes or until a meat thermometer reads 160 degrees and meat juices run clear.