Pork might just be the most dynamic canvas on which to paint a masterpiece of flavors. It’s savory, sure, but it has a natural sweetness to it as well that compliments flavors that just wouldn’t agree with a steak or a lamb chop. Take for instance the Pork Chop Casserole: each juicy chop is mixed with tender, jammy, fruity apples, as well as the smoky sweetness of brown sugar, and the unique autumnal flavor of pumpkin pie spice. The result is a casserole that you can’t help but dig into even though you swear you’re full. Pork Chop Casserole is cooking as an art form… an art form you can eat!
Ingredients
- 2 cups water
- 2 celery ribs, chopped
- 7 tablespoons butter, divided
- 1/4 cup dried minced onion
- 6 cups seasoned stuffing cubes
- 1 tablespoon canola oil
- 6 (7-ounce) pork loin chops, bone-in
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 medium tart apples, sliced
- 1/4 cup brown sugar, packed
- 1/8 teaspoon pumpkin pie spice
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Grease a 9×13-inch baking dish.
Step 3 –In a large saucepan, combine the water, the celery, 6 tablespoons of the butter, and the onion.
Step 4 –Bring the mixture to a boil.
Step 5 –Transfer the saucepan from the heat and stir in the stuffing cubes.
Step 6 –Spoon the mixture into the prepared baking dish.
Step 7 –In a large skillet, heat the oil over medium heat.
Step 8 –Add the pork chops to the hot oil and brown on both sides, about 3 minutes per side.
Step 9 –Place the pork chops over the stuffing.
Step 10 –Season the pork chops with the salt and the pepper.
Step 11 –In a small bowl, toss the apples, the brown sugar, and the pumpkin pie spice together.
Step 12 –Place the apples over the pork chops and dot with the remaining butter.
Step 13 –Bake until the pork chops reach 145 degrees F internally, about 25-30 minutes.
Step 14 –Let the casserole stand for 5 minutes.
Step 15 –Serve.
