I was having “Thanksgiving” on Saturday, and while everybody wanted all the traditional sides, I really didn’t need another 12 pounds of leftover turkey! So I decided to make these pork chops and stuffing instead. They were a big hit!
4 pork chops
2 T butter
1 stalk celery
1 small apple, chopped (I used granny smith, but something sweeter like honeycrisp would be better)
1/2 bag Pepperidge Farm stuffing (sage & onion flavor)
1/4 c raisins
1 c smooth applesauce
1 c water
Chop celery and saute in butter 5 minutes to soften. While celery is cooking, chop apple. Combine chopped apple, stuffing, raisins and cooked celery in a big bowl (scrape all the butter out of the pan and into the stuffing). Add water and applesauce.
Season chops with salt and pepper. Spoon stuffing into a casserole dish and arrange pork chops on top. Bake at 375 degrees for 35 minutes for pork chops on the thin side. If the chops are thicker, leave in longer – but be sure the stuffing doesn’t start to burn. Covering the dish would cook the meat faster, if need be.
To serve, put the chops on a plate and spoon the stuffing into a bowl.