This is an easy and delicious way to serve pork chops--another of my favorite warm and hearty comfort foods. The pork chops turn out juicy and are complimented by the stuffing flavored with apples, garlic, onions and savory seasonings. In my opinion, homemade stuffing rivals any store-bought mix. The stuffing under the pork chops is moistened and flavored by the meat juices while the stuffing on the surface is crispy and buttery--my favorite part! If you desire all of your stuffing to be moist, cover the baking pan with aluminum foil while in the oven. Enjoy!
- 4 pork chops, bone-in
- 1⁄3 cup butter
- 1 cup onion, chopped (about 1 medium)
- 2 garlic cloves, minced
- 1 cup mcintosh apple, peeled and chopped (about 2 medium)
- 6 cups unseasoned dry bread cubes
- 1 teaspoon ground sage
- 1 teaspoon ground thyme
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon ground black pepper
- 2 cups chicken broth
- Preheat oven to 350°F.
- In a medium skillet over medium heat, melt butter. Cook onion and garlic for 5-8 minutes or until translucent but not browned. Add chopped apple during last 1 minute of cooking time.
- In a large mixing bowl, combine bread cubes, sage, thyme, salt and pepper.
- Pour onion/garlic/apple mixture over bread cube mixture and stir until incorporated.
- Stir chicken broth one cup at a time into bread cube mixture until bread cubes are moistened to your satisfaction. If not moist enough, add more to your preference.
- In a 9" x 13" baking pan, spread half of the stuffing mixture evenly.
- Season pork chops with salt and pepper to taste. Nestle each pork chop into stuffing mixture (do not overlap chops).
- Spoon remaining stuffing atop each pork chop, covering each evenly.
- Bake for 35-40 minutes or until chops are done or juices run clear when pierced with a fork.
Wonderful pork chops! Just as you promised, warm and hearty comfort food. I followed as written except that I used about 1 1/4 C broth in the stuffing as we like it crispy. The bottom stuffing still turned out soft for the kids who like it that way. I will definitely be making this again, thx for posting.
What a great way to serve pork chops. I used a mixture of white and wheat dry bread cubes. I couldn't find any plain bread cubes so I chose the one with sage and omitted using the sage in the recipe. Other than that, I followed the recipe as written (using about an additional 1/2 cup of chicken broth in the stuffing). The pork chops were tender and moist and he stuffing was delicious. Thanks for another great recipe, MarthaStewartWanabe. Made for December, 2008 Aussie/NZ Swap.