Pork with apples is a classic combination. The addition of a stuffing crust keeps the chops succulent and tender.
I first had this dish in the 1970s, my step-mother had lived in Canada for a few years and this was one of her imported regulars.
This recipe is based on one by Betty Crocker, where the chops are roasted on a bed of spiced red apples.
Stuffing Crust Pork Chops with Apples
For the chops:
- ½ teaspoon Butter or margarine softened
- 2 Red baking apples unpeeled and sliced
- 2 tsp Plain flour
- 1 tsp Brown sugar
- ¼ tsp Ground cinnamon
- ½ tsp Seasoned salt
- 4 Pork loin chops bone-in, 3/4 inch thick, trimmed
- 250 ml Apple juice or apple cider
- 2 tbsp Butter or margarine
For the stuffing:
- 200 g Stuffing mix
- 1 Red apple peeled and diced, optional
- 30 g Sweetened dried cranberries optional
- 1 tbsp Chopped fresh parsley
- Preheat the oven to 190°C/Fan 170°C/375°F. Brush 1/2 teaspoon butter over the bottom of a baking dish.
- Spread apple slices in dish. In a small bowl, mix the flour, brown sugar and cinnamon and sprinkle over the apples. Sprinkle seasoned salt on both sides of the chops and place them over the apples.
- In a medium saucepan, heat the apple juice and the butter to boiling over medium-high heat. Stir in the stuffing mix, diced apple and cranberries, if using. Cover and remove from the heat and let it stand for 5 minutes. Fluff the mixture with a fork, then scoop ¼ of the stuffing onto each chop.
- Spray a sheet of foil with cooking spray and place sprayed side down over chops. Bake in the middle of the oven for 45 minutes. Remove the foil and bake for a further 10 minutes.
- To serve, lift pork chops with stuffing to serving plates; serve apples on the side.