Pork Chops With Savory Apple Stuffing
photo by mums the word
- Ready In:
- 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.
Questions & Replies
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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.
RECIPE SUBMITTED BY
<p>My name is Rebecca, but my family and friends call me Becky. I am 33 years old and live in Rochester, New York, USA. I am a life-long resident of Western New York and can't say as I'd ever want to live anywhere else. I grew up on a small dairy farm in rural Western New York and love country living. Although my husband and I live in a suburb right now, we hope someday to move back to our roots and live a peaceful country life. <br /><br />My husband and I have been married for 10 years. We have a beautiful 5-year-old daughter and a 3-year-old son. I am amazed at how quickly our kids are growing and developing. I read a lot about and hold my own personal skepticism regarding the affects of additives such as preservatives, hormones, artificial colorings, artificial sweeteners, caffeine, allergens, etc. With the increasing number of children and adults with food allergies, I am suspicious that the last century of our nation's food industry improvements have contributed. I'm doing the best I can to protect my family from the risks, but it is difficult to avoid every additive. I have friends and family with food allergies and know how difficult it is to cope with food restrictions. I enjoy the challenge of cooking for those with food allergies but can't imagine making it an every-day affair.</p> 8727502"