Rating: 5 stars 4.9
12 Ratings
  • 5 star values: 11
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Pork and tart dried cherries make a great meal for a cool fall evening. Prepare your salad or other side while this casserole finishes in the oven.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Butter a 2 1/2-quart casserole dish.

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  • Mix apple, chicken broth, cherries, walnuts, stuffing mix, celery, onion, and melted butter together in a large bowl; transfer to the prepared casserole dish.

  • Season pork chops with salt and black pepper.

  • Heat olive oil in a large, non-stick skillet over medium-high heat. Cook pork chops in hot oil until browned on one side, 2 to 3 minutes. Arrange the chops atop the stuffing mixture with the browned side facing up; press into the stuffing. Cover dish with aluminum foil.

  • Bake in preheated oven for 25 minutes. Remove aluminum foil and continue baking until pork chops are cooked through, about 10 to 15 minutes more. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

Nutrition Facts

590 calories; protein 35.5g; carbohydrates 51g; fat 28.2g; cholesterol 86.4mg; sodium 759.5mg. Full Nutrition
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