Recipe by Wildflour
This is my fiance's FAVORITE, well one of them at least! EASY to make and to DIE for! Pork chops baked over apple pie filling topped with stuffing?? OH YEAH, it's good stuff maynard!
Top Review by mommyoffour
I made these last night for my family. I had some frozen apple pie filling that needed to be used up, and not wanted to use it in a pie, I chose your recipe. Boy, did I make a good choice. These are amazing. We loved the sweeter apples with the savoury pork and stuffing. I will make again. I did cut down on cooking time, as my chops were quite thin, but they still turned out slightly pink and juicy. So good. Thank you for sharing this AMAZING recipe with us,we loved it.
- 4 -6 boneless pork chops, 1 inch thick (or butterfly or if using thinner chops, just reduce baking time a bit)
- 1 tablespoon vegetable oil
- seasoning salt
- fresh coarse ground black pepper
- 1 (6 ounce) boxstove top pork stuffing mix
- 1 tablespoon apple pie filling, chop apples
- 2 tablespoons shredded cheddar cheese
- 1 (21 ounce) can apple pie filling with cinnamon (Kroger brand is surprisingly good)
- more fresh coarse ground black pepper
Directions See How It's Made
- Make stuffing according to pkg directions, fold in 1 Tbl. apple pie filling and cheddar, set aside.
- Pour rest apple pie filling onto bottom of 13x9 pan (greased.)
- In hot skillet, lightly brown pork chops (seasoned with seasoning salt and pepper) on both sides.
- Place pork chops on top of apples.
- Top each with a mound of stuffing.
- (I loosely pack it a little to make it look nice, making a round ball of it.).
- Sprinkle lightly with a little coarse ground pepper.
- Cover and bake at 350• for 40-45 minutes.
- Uncover and bake 10 minutes longer.
- (*Porkchops ARE done when just barely light pink in center and juices run clear.)**When serving, make sure you scoop with a large spatula, getting underneath the chop to get all the pie filling underneath.
- Hope I explained that right.