From Paulette Vickery's Recipe Collection

Pork Chops And Apple Stuffing

breads, fruits, main dish, meats

6 each boneless chops, 3/4 inch
1/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon vegetable oil
1 each onion, chopped
2 each ribs celery, chopped
2 each apples, peeled, chopped
1 can chicken broth, 14 1/2oz
1 can cream of celery soup
1/4 cup dry white wine
6 cup herb seasoned stuffing cubes

Preheat oven to 375 degrees. Spray 13-9 inch baking dish with cooking spray. Sprinkle both sides of pork chops with salt and pepper. Heat oil in large deep skillet over medium high heat until hot. Add pork chops and cook until browned on both sides, turning once. Remove from skillet and set aside. Add onion and celery to same skillet. Cook and stir 3 minutes or until onion is tender. Add chopped Granny Smith apples, and cook and stir 1 minute. Add broth, soup, and wine. Stir until smooth. Bring mixture to a simmer, and remove from heat. Stir in stuffing cubes until evenly moistened. Pour stuffing mixture into prepared dish, spreading evenly. Place pork chops on top of stuffing in dish. Pour any acumulated juices from skillet over pork chops. Cover tightly with foil and bake 30-40 minutes, or until pork chops are juicey and barely pink in centers.

Yield: 6 servings