- 1 Pink Lady apple, cored and finely chopped
- 1 cup low-sodium chicken broth
- 1 cup dried tart cherries
- 2/3 cup chopped English walnuts
- 1 (6 ounce) package herb-seasoned dry bread stuffing mix
- 1/2 cup finely diced celery
- 1/2 cup finely diced onion
- 3 tablespoons melted butter
- 6 3/4-inch thick boneless pork loin chops
- 1 tablespoon olive oil
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon ground black pepper (optional)
- Preheat oven to 350 degrees F (175 degrees C). Butter a 2 1/2-quart casserole dish.
- Mix apple, chicken broth, cherries, walnuts, stuffing mix, celery, onion, and melted butter together in a large bowl; transfer to the prepared casserole dish.
- Season pork chops with salt and black pepper.
- Heat olive oil in a large, non-stick skillet over medium-high heat. Cook pork chops in hot oil until browned on one side, 2 to 3 minutes. Arrange the chops atop the stuffing mixture with the browned side facing up; press into the stuffing. Cover dish with aluminum foil.
- Bake in preheated oven for 25 minutes. Remove aluminum foil and continue baking until pork chops are cooked through, about 10 to 15 minutes more. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
04/07/2018
recipepes.com
Pork Loin Chops with Cherry-Apple Stuffing, recipe
PT15M
PT1H
5
455 calories
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