I love pork chops. They are inexpensive and delicious as long as you don’t cook the dickens out of them.
We grew up eating pork chops fairly often because of the low cost. My favorite way was with stuffing and applesauce on the side. I stumbled across a recipe from one of my most tattered cookbooks the other day that put the stuffing, apples, and pork chops all together for a very easy to prepare (and tasty) casserole of sorts.
I made a few alterations of my own which I explain below. For the original Betty Crocker recipe (which is hard to improve upon) you can visit their website which is probably a bit easier than borrowing my cookbook!
1 Tbs butter
3 Granny Smith apples, sliced
1 tsp. brown sugar
1/4 tsp. cinnamon
salt, pepper, garlic, sage, paprika, thyme, all spice
4-6 pork chops
Your own recipe for stuffing or use mine:
4-6 cups cubed stale bread (I prefer sour dough)
1 pound bulk breakfast sausage with sage browned and drained
celery and onion diced and sautéed in 3-4 Tbs. butter until soft
1-3 cups chicken stock (enough to moisten)
1/4-1/2 cup raisins or dried cranberries
1 egg, beaten
salt, pepper, poultry seasoning, sage, fresh parsley
Mix these ingredients together until moist (not mushy) and keep tasting for right amount of seasoning.
Brush 1/2 teaspoon butter in bottom of 13×9-inch baking dish. Spread apple slices in dish. Sprinkle brown sugar and cinnamon over apples.
Season the pork chops with whatever spices you prefer and lay on top of apples. I used a combination of salt, pepper, garlic, sage, paprika, thyme, and all spice.
Cover pork shops with stuffing.
Cover with foil and bake at 375 degrees for 40-50 minutes. Uncover and bake 10-15 minutes longer until you get a nice browning on the stuffing.
See how easy that is! Enjoy!