Recipe: Sunday Pork Chops and Stuffing Casserole (1981)

SUNDAY PORK CHOPS AND STUFFING CASSEROLE

"To brown chops quickly: Get the skillet very hot, then brown four chops at a time, turning only once."

3 cups seasoned stuffing mix
1/4 cup chopped celery
2 tablespoons instant minced onion
8 thin-cut pork chops (about 2 1/2 pounds)
Salt and pepper
1 (20 ounce) can pie-sliced apples (not pie filling), drained
1/4 cup packed brown sugar
Dash pumpkin pie spice
Butter or margarine

Prepare stuffing mix following package directions for moist stuffing; add celery and instant minced onion to boiling water before mixing into dry stuffing crumbs. Spread the stuffing in a buttered oblong (12x7x2-inch) baking dish.

Trim most of fat from chops; brown chops and fat in skillet. Place chops single layer on stuffing; sprinkle with salt and pepper. Drain fat on paper towels, then chop very fine and reserve.

Mix apples with sugar and spice; spread over chops. Sprinkle with reserved bits of crisp fat (optional) or dot with a little butter or margarine.

Cover casserole with aluminum foil. Bake in a hot oven (400 degrees F) 30 minutes. Remove cover and continue baking minutes.

Makes 4 servings
From: Recipelink.com
Source: Family Circle Magazine, June 9, 1981