Tis the season for great apples and great apple recipes! I have worked on perfecting this recipe, and I think it is pretty much there. Originally, this recipe called for canned apple pie filling. The day I decided to try it out, I didn't have canned pie filling, and I did have a surplus of apples in my bin that needed to get used up. So I decided to try to converting the recipe I use when I make home-canned applesauce, and boy did it come out good!
1 C Water
1 C Brown Sugar
1 Tbs Cinnamon
½ Tbs Nutmeg
1 Tbs Cornstarch
6 Boneless Pork Loin chops about 1” thick
1 pkt. Dried Onion Soup Mix
1 Tbs Oil
½ canister Stove-Top Chicken Stuffing (4 servings worth)
First make the Apple Pie Filling: Wash, peel & slice apples; place in a large saucepan with water, brown sugar, cinnamon & nutmeg.
aside. Pre-heat oven to 350 °. Trim all visible fat from pork chops. Put onion soup mix in a gallon Ziploc.
Toss pork chops around in bag then place in skillet with oil to brown. While that is cooking, prepare stuffing according to package directions; when done set aside.
Spread apple pie mixture into the bottom of a sprayed 13x9-in. baking dish. Place the browned pork chops on top, spoon stuffing over chops. Cover with foil and bake for about 25-30 minutes. Uncover and bake for 10 minutes longer.
For a printable recipe without all the pictures, see comments.