October 17, 2011

One Dish Dinner

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Margaret's Morsels | Easy Pork Chops and Apples

There's an episode of the classic TV show "The Brady Bunch," where Peter Brady does his best James Cagney imitation and announces the family is having "Pork chops and applesauce" for supper.  I couldn't tell you what the rest of the episode was about, but I remember thinking at the time, and still do, that pork chops and apples are delicious together.  When I want this wonderful combination, I rely on a recipe that blends everything in one dish.

Easy Pork Chops and Apples is quick to assemble for two reasons.  One, there's no need to peel and cut apples.  The recipe uses canned apple pie filling instead.  The apple pie filling is spread on the bottom of a greased baking dish.  Cinnamon can be sprinkled on top if you want more flavor.


Margaret's Morsels | Easy Pork Chops and Apples


Two, you don't have to precook the pork chops.  Season the boneless pork chops with salt and pepper and arrange them over the pie filling.  When I can find them, I like to use thin cut boneless pork chops.  When cooked, they're so tender you can cut them with a fork.


Margaret's Morsels | Easy Pork Chops and Apples


I changed the recipe at this point.  I can't remember the original directions, but when the stuffing was cooked it was too crumbly.  To solve the problem, I combine the stuffing mix -- cornbread or herb flavor -- with water and unmelted butter.  When combined, the stuffing holds together better and is less likely to crumble when eaten.


Margaret's Morsels | Easy Pork Chops and Apples

The recipe makes eight servings, but can easily be halved and baked in a 9-inch pan. 


Margaret's Morsels | Easy Pork Chops and Apples



Although it's a meal by itself, I always like to add a vegetable such as green beans.

If pork chops and apples aren't your thing, check back soon for a baked apple recipe that cooks in less than 30 minutes.

Easy Pork Chops and Apples
8 Servings

2 (20 oz.) cans apple pie filling
cinnamon to taste (if desired)
6 to 8 boneless pork chops (preferably thin cut )
salt and pepper to taste
6 cups stuffing mix (cornbread or herb flavor)
2 Tbsp. unmelted butter
2/3 cup hot water

Spread pie filling in the bottom of a greased 13 x 9-inch baking dish. Sprinkle with cinnamon, if desired.  Season pork chops with salt and pepper.  Arrange pork chops over the pie filling.  Combine stuffing mix, butter and water.  Spread stuffing mixture over pork chops.  Bake at 350° for 1 hour.  Recipe can be halved and baked in a 9-inch baking dish.


© Margaret's Morsels

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