Prep 10 mins
Cook 40 mins
Comfort food for a cold winters night... This recipe is one of my old ones. I usually serve it once a year, but it is a welcomed one, as my husband LOVES stuffing!
- 6 boneless pork chops, about 1 1/2 lbs.
- 1 teaspoon salt
- 1⁄4 teaspoon pepper
- 1 tablespoon oil
- 1 onion, chopped
- 2 celery ribs, chopped
- 2 tart apples, peeled,cored,chopped
- 2 cups chicken broth
- 1 (10 1/2 ounce) can cream of celery soup, undiluted
- 6 cups herb-seasoned stuffing cubes
- Sprinkle both sides of chops with salt and pepper.
- In a large skillet over medium-high heat; brown pork chops in the oil.
- Removed pork chops and set aside.
- Cook onion and celery in the same skillet until onion is tender.
- Add chopped apples and cook another minute.
- Stir in chicken broth and celery soup.
- Bring to a simmer.
- Remove from heat; stir in stuffing cubes until cubes are moistened.
- Pour stuffing mixture into a lightly greased or sprayed 13x9-inch baking dish.
- Place pork chops on top of stuffing.
- Cover with foil and bake at 375 degrees for 30-40 minutes or until chops are cooked through but still juicy.
I made this last night, just as recipe states. Very good, I'll definately make again. I think I'll jazz the chops alil more then just S&P, and maybe try pineapple in place of the apple,just to play with the recipe. BUT this was great just as is, thanks for posting!
THESE WERE YUMMY! I'm not much of a pork chop fan because I've always ruined them no matter what method I've used - broiling, grilling, frying, pressure cooker, crock pot...(too dry, too tough). I had 5 boneless tenderloin chops - about 3/4" thick (1.89 lbs). I had no celery or tart apples on hand. (So those didn't get into recipe) I used one brown onion. I had one can of chicken broth which was just under 2 cups. (I added a little water into the celery soup can to swish out the remaining "soup" and added that) I used the popular brand stuffing (twin pack - 12oz total) "Seasoned Corn Bread" type. (not the top of stove brand) And they weren't "cubes" - crushed would better describe it! I don't have a 13x9-inch baking dish, so I used 2 round casserole dishes. I confused with another recipe I had read earlier. I thought it was suppoed to bake for about 50 minutes. I set timer for 1 hour to adjust for altitude. I also used the glass lids instead of foil cover. After it had baked for 50 minutes, I realized I messed up on the time and foil covering. I let it go the full hour with the glass lids. It still came out great! I can't chew tough meats. This was still tender - (I could actually chew it!) - and was NOT dry! The stuffing was salty. Only thing I can think is that the type of stuffing I used had a high salt content. This recipe was VERY EASY, minimal dishes, easy clean-up. I didn't feel like a "slave to the kitchen". There are also enough leftovers for another meal! An added plus: Since I had to use two casserole dishes, the remainder from one was simply put into the second and straight to the frige! No digging for and transfering to seperate storage containers, and it can go right back from frige to oven for re-heat. NICE! Hubby and I both loved it! This is a "keeper". I will definately be cooking more pork chops now. (Of course next time I'll be sure to follow the directions more carefully, have ALL the ingredients on hand, and I'll try a different stuffing flavor.) In addition, I scrubbed potatoes for baking, and rather than "piercing" them, I cut them in half lengthwise (hoping they would bake faster) and wrapped them all together in a large piece of alum foil. I also wrapped 3 ears of fresh corn on cob together in another foil wrap. Tossed them all in the oven. Heated some green beans on stove. (Tip - put the baked potatoes in at least 1/2 hr before the chops, and the corn in about the same time as chops - LOL!) Probably too much starchy and salty foods for this dinner - but I only had so much to work with last minute. But it tasted good! Thank you so much for sharing this wonderful EASY and tasty recipe!
This was delicious. The pork chops were very tender and the stuffing had a nice bite to it. I did have to alter the recipe a bit. I was certain I had a can of cream of celery soup in the pantry. I didn't even look for it until the chops were cooking and the apples were chopped. So I added some margarine and used one 14.5 oz can of chicken broth. It came out great this way. Next time I'll try it with the CoC soup, and I'm sure it will be great that way as well. Thanks for the easy, delicious recipe.