The apples added to the stuffing make all the difference in this meal – it is special and memorable ! Try serving with Buttery Carrots.
290 calories per serving
6 boneless pork chops, about 1 1/2 lb.
1 medium onion, sliced thin
1 T oil
2 medium apples, thinly sliced
1 1/2 c water
6 oz. Stove Top stuffing
Heat oil in skillet and cook onion 3 minutes then add pork and cook 4 minutes per side or until done. Move meat to a plate and keep warm. Add apples and water and bring to a boil and then stir in stuffing and place on top. Cover and let stand 5 minutes.
A classic combination with just a little twist – the apples in the stuffing add a bit more overall crunch to the dish making this a definite keeper recipe. Make sure you use pork chops that are on the thicker side so they don’t dry out.
370 calories per serving
6 boneless pork chops (about 4 oz. each)
¼ t salt
¼ t pepper
1 T oil
1 small onion, chopped
2 ribs celery, chopped
2 Granny Smith apples, peeled and coarsely chopped
14.5 oz. chicken broth
1 can low fat cream of celery soup
¼ c white cooking wine
6 c herb seasoned stuffing cubes
Preheat oven to 375 degrees and spray a 13×9 baking dish with Pam. Sprinkle pork chops with salt and pepper and cook in oil in a heated skillet. Brown pork about 3 minutes per side and remove from pan. Add onion and celery to skillet and cook 3 minutes. Add apples and cook another minute. Add broth, soup and wine and stir well then bring to a simmer and remove from heat and stir in stuffing cubes. Pour stuffing into baking dish and then place pork chops on top. Cover tightly with foil and bake 40 minutes or until pork is done.