Ingredients
6
6 servings
- •1 Pink Lady apple, cored and finely chopped
- •1 cup low-sodium chicken broth
- •1 cup dried tart cherries
- •⅔ cup chopped English walnuts
- •1 (6 ounce) package herb-seasoned dry bread stuffing mix
- •½ cup finely diced celery
- •½ cup finely diced onion
- •3 tablespoons melted butter
- •6 3/4-inch thick boneless pork loin chops
- •1 tablespoon olive oil
- •½ teaspoon salt, or to taste
- •¼ teaspoon ground black pepper (Optional)
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Butter a 2 1/2-quart casserole dish.
- Mix apple, chicken broth, cherries, walnuts, stuffing mix, celery, onion, and melted butter together in a large bowl; transfer to the prepared casserole dish.
- Season pork chops with salt and black pepper.
- Heat olive oil in a large, non-stick skillet over medium-high heat. Cook pork chops in hot oil until browned on one side, 2 to 3 minutes. Arrange the chops atop the stuffing mixture with the browned side facing up; press into the stuffing. Cover dish with aluminum foil.
- Bake in preheated oven for 25 minutes. Remove aluminum foil and continue baking until pork chops are cooked through, about 10 to 15 minutes more. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
Nutritional Facts
Per 6 servings
- Calories: 590
- Carbohydrate: 51g
- Fat: 28g
- Fiber: 3g
- Protein: 36g
- Sugar: 28g
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