Pork, Stuffing & Apple Pie

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!

Pork, Stuffing & Apple Pie

Ingredients:

8-9 medium-sized Apples (any variety except Red Delicious)
1 C Water
1 C Brown Sugar
1 Tbs Cinnamon
½ Tbs Nutmeg
1 Tbs Cornstarch
1/3 Water

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.

Bring to a boil, then simmer for about 45 minutes until apples are tender.

Mix cornstarch together with 1/3 C water, bring apples back up to a boil and add the cornstarch mixture. Stir, and continue stirring until mixture thickens a little. Remove from heat and set
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.

Enjoy!

For a printable recipe without all the pictures, see comments.