Prep 20 mins
Cook 45 mins
I love Jonathan apples! So any excuse to include them in meal preparation is seized upon. This recipe is not complicated but would be company special. I served this with cooked buttered cabbage and celery stuffed with pineapple cream cheese.
- 4 bone in pork chops
- 0.5 (16 ounce) bag Pepperidge Farm Herb Stuffing
- 1 medium onion, chopped
- 3 celery ribs, chopped including tops
- 1 egg, beaten
- 6 tablespoons butter, divided
- chicken broth
- 3 medium jonathan apples, unpeeled chopped (leave fairly chunky)
- 1⁄3-1⁄2 cup raisins
- 2 tablespoons brown sugar
- 1⁄4 cup water
- 1 tablespoon lemon juice (optional I did not use)
- 1⁄2 teaspoon pumpkin pie spice
- garlic salt
- dried parsley
- 2 tablespoons canola oil (if necessary to brown pork chops)
- nonstick cooking spray
- Preheat oven to 375.
- Melt 4 tb of butter in skillet. Add onion and celery and saute gently until just tender.
- In a smaller skillet melt 2 tb of butter. Add apple chunks and raisins and saute until just tender. Mix in pumpkin pie seasoning, brown sugar and water. (the optional tablespoon of lemon juice would go in the apples at this point if you choose to use it). Reduce heat to warm.
- In a large bowl combine stuffing mix, sauteed vegetables, beaten egg and enough chicken broth to moisten to your liking. Lightly stir in 2/3 of the apple mix.
- In a 2 quart baking dish that has been sprayed with non stick spray place stuffing.
- Brown pork chops in same skillet vegetables were sauteed in adding canola oil if necessary. Season with garlic salt, pepper and parsley.
- Place browned chops on top of stuffing. Cover baking pan with foil.
- Bake chops and stuffing for 45 minutes to an hour.
- Garnish pork chops with reserved apple/raisin mix and serve.