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.



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


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

  • 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).

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

589.6 calories; 35.5 g protein; 51 g carbohydrates; 86.4 mg cholesterol; 759.5 mg sodium. Full Nutrition

Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 5 stars
Came out perfect! I cut the recipe down for a smaller family and it was delicious. Stuffing was just moist enough without being soggy. Read More
6 Ratings
  • 5 star values: 6
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
Substituted panko and some seasonings from our cabinet instead of herbed stuffing mix. Also added some cinnamon and brown sugar to the dressing. Used frozen cherries in place of dried. Omitted walnuts. This was very tasty and we will likely make again. Read More
Rating: 5 stars
Came out perfect! I cut the recipe down for a smaller family and it was delicious. Stuffing was just moist enough without being soggy. Read More
Rating: 5 stars
Leave out the pork and it's perfect! We are vegetarian and this is our go to stuffing recipe every Thanksgiving. Everyone loves it! We use vegetable broth in place of chicken broth and bake in the oven without the foil. Read More
Rating: 5 stars
I made this the other night as I was having a craving for a homemade stuffing (more-or-less) and was blown away at how easy this was to cook. I never would have thought that simple salt and pepper would be enough to season a pork chop but it was great. I may alter the seasoning when I make it again. Other than that I was not prepared for how much stuffing this was going to yield. I might have over-measured. It was still good and it was eaten up with no issues. Thanks! Read More
Rating: 5 stars
Followed the recipe except for "English" walnuts. Couldn't find in our rural area. Used regular walnuts and it was delicious. My husband is not a fan of pork but he really liked it. Wouldn't change a thing. Read More