Description
Pork and tart dried cherries make a great meal for a cool fall evening. Prepare your salad or other side while this casserole finishes in the oven.
Ingredients
- 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).
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hr
Servings: 6