Pork Chop Stuffing and Apple Bake
Elevate your weeknight dinner routine with this comforting and flavor-packed Pork Chop Stuffing and Apple Bake. Juicy, seared boneless pork chops are nestled atop a bed of savory stuffing, infused with the subtle sweetness of dried cranberries (optional). The dish is crowned with caramelized apples, cooked to perfection with brown sugar and cinnamon for a tart-sweet finish. Baked together in one dish, the layers of flavors meld into a hearty, satisfying masterpiece that's as easy to prepare as it is delicious. Perfect for autumn dinners or cozy gatherings, this recipe is your answer to a wholesome, one-pan meal that’s ready in under an hour. Serve it warm for an irresistible combination of savory and sweet that will have everyone reaching for seconds!
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Recipe Information
Ingredients
- 4 pieces boneless pork chops
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 2 medium apple (e.g., Honeycrisp or Fuji)
- 2 tablespoons unsalted butter
- 2 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- 1.5 cups chicken broth
- 6 ounces boxed stuffing mix
- 0.5 cup dried cranberries (optional)
Instructions
Preheat your oven to 375°F (190°C).
Season the pork chops on both sides with salt and black pepper.
Heat the olive oil in a large skillet over medium-high heat. Sear the pork chops for 2–3 minutes per side until golden brown. Remove them from the skillet and set aside.
Peel, core, and slice the apples into 1/4-inch slices.
In the same skillet, melt the butter over medium heat. Add the apple slices, brown sugar, and cinnamon. Cook for 3–5 minutes, stirring frequently, until the apples start to soften. Remove them from the skillet and set aside.
In a large mixing bowl, combine the chicken broth with the stuffing mix. Stir well to moisten the stuffing. If desired, stir in dried cranberries for added sweetness and texture.
Lightly grease a 9x13-inch baking dish. Spread the stuffing mixture evenly in the bottom of the dish.
Arrange the seared pork chops on top of the stuffing, and layer the sautéed apples over the pork chops.
Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes.
Uncover the dish and bake for an additional 10–15 minutes, or until the pork chops are fully cooked (internal temperature of 145°F or 63°C) and the stuffing is heated through.
Let the dish rest for 5 minutes before serving. Plate a pork chop with stuffing and apples on the side, and serve warm.
Nutrition Facts
Calories |
525 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.2 g | 36% | |
| Saturated Fat | 10.1 g | 51% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 95 mg | 32% | |
| Sodium | 969 mg | 42% | |
| Total Carbohydrate | 42.6 g | 16% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 28.9 g | ||
| Protein | 28.5 g | 57% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 58 mg | 4% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 663 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
