baking · dinner · pork

Pork & Apples with Stuffing

Let’s talk about pork. The other white meat.

I feel like pork gets a bad rap. It’s typically positioned at the bottom of the totem pole on people’s choice of protein. Most people overcook the meat, turning off potential future pork lovers.

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Pork is one of my favorite things to cook. Tenderloin, shoulder roast, bacon, ham, sausage—pork is fantastic. I just don’t get when people don’t like this savory meat! Also, pork ribs are far better than beef ribs. You can fight me on that, if you want.

I love pork so much, in fact, that all of last week was my sonnet to pork. It was the only protein I ate. For breakfast, I ate these Breakfast Enchiladas. For dinner, either these Caribbean Pulled Pork Sliders, or this sensational baked dish.

Fruit and pork chops were meant to be. I’ve thrown cranberries in with pork chops before…and apples in with this recipe and that.

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Apples and pork just sing when they’re together. It’s like Romeo and Juliet (minus the tragic ending). I’ve used just about every type of apple to go with my pork chops, but Golden Delicious are probably my favorite. They’re golden, and delicious. Duh.

This recipe is simple yet delightful. It originally called for canned apple pie filling PLUS 1/2 cup brown sugar. Could you imagine how sickeningly sweet that would be? Yuck. I chose two fresh, sliced Golden Delicious apples plus 1/4 cup brown sugar. Not too sweet, but sweet enough to enhance the pork.

Ribeye chops are my most treasured choice of chop. They are tender and rarely get dry when cooked. With a nice sear on the outside, then a slow bake in the oven, ribeye chops end up being tasty and tender. They may be a little fatty for some, but trust me. Get ribeye chops!

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Pork and Apples with Stuffing

  • Servings: 4
  • Difficulty: Easy
  • Print

A sweet and savory baked pork chop dish with apples and stuffing.

Ingredients

  • 4 ribeye pork chops
  • salt and pepper
  • 2 TBS. olive oil
  • 2 Golden Delicious apples, sliced
  • 1/4 cup packed brown sugar
  • 6 cups herb-seasoned stuffing mix (I used 1 bag of the Pepperidge Farms stuffing)
  • 1/4 cup butter, melted
  • 1 yellow onion, diced
  • 1 tsp. salt
  • 1/2 tsp. sage
  • 2 cups beef broth

Directions

  1. Preheat oven to 375 degrees. In a large skillet, heat 1 tablespoon oil over medium high heat. Season chops with salt and pepper. Sear chops on both sides until browned, about 2 minutes per side.
  2. In a small bowl, stir together sugar & apples. Place chops in a large baking dish (13 x 9″). Spoon apples over pork chops.
  3. In a pot, heat other tablespoon oil over medium heat. Add onion and saute until tender, about 4 minutes. Pour in beef broth and heat to a boil. Remove from heat and stir in stuffing mix, salt, sage and butter.
  4. Spoon stuffing evenly over the apples in the baking dish. Bake, uncovered, for about 45 minutes until pork is cooked through and apples are tender.

Step-By-Step Instructions

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Preheat oven to 375 degrees. In a large skillet, heat 1 tablespoon oil over medium high heat. Season chops with salt and pepper. Sear chops on both sides until browned, about 2 minutes per side.

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In a small bowl, stir together sugar & apples. Place chops in a large baking dish (13 x 9″). Spoon apples over pork chops.

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In a pot, heat other tablespoon oil over medium heat. Add onion and saute until tender, about 4 minutes.

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Pour in beef broth and heat to a boil. Remove from heat and stir in stuffing mix, salt, sage and butter.

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Spoon stuffing evenly over the apples in the baking dish. Bake, uncovered, for about 45 minutes until pork is cooked through and apples are tender.

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