Ingredients
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4 -6 boneless pork chops, 1 inch thick (or butterfly or if using thinner chops, just reduce baking time a bit)
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1 tablespoon vegetable oil
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seasoning salt
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1 (6 ounce) box stove top pork stuffing mix
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1 tablespoon apple pie filling, chop apples
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2 tablespoons shredded cheddar cheese
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1 (21 ounce) can apple pie filling with cinnamon (Kroger brand is surprisingly good)
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fresh coarse ground black pepper
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more fresh coarse ground black pepper
Instructions
- 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.