Sunday Chops and Stuffing
Ingredients
2 cups water
2 celery ribs, chopped (about 1 cup)
7 tablespoons butter, divided
1/4 cup dried minced onion
6 cups seasoned stuffing cubes
1 tablespoon canola oil
6 bone-in pork loin chops (7 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper
2 medium tart apples, sliced
1/4 cup packed brown sugar
1/8 teaspoon pumpkin pie spice
Directions
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 13×9-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.
