Pork loin chops with cherry-apple stuffing

13 Sep, 2020 - 00:09 0 Views
Pork loin chops with cherry-apple stuffing

The Sunday Mail

PORK and dried tart cherries make a great meal for a cool fall (between summer and winter) evening.

Prepare your salad or other side while this casserole finishes in the oven.


◆ One pink lady apple, cored and finely chopped;

◆ One cup low-sodium chicken broth;

◆ One cup dried tart cherries;

◆ Two-thirds cup chopped English walnuts;

◆ One (six ounce) package herb-seasoned dry bread stuffing mix;

◆ Half cup finely diced celery;

◆ Half cup finely diced onion;

◆ Three tablespoons melted butter;

◆ Six eaches three-quarter inch boneless pork loin chops;

◆ One tablespoon olive oil;

◆ Half teaspoon salt, or to taste; and

◆ Quarter teaspoon ground black pepper.


  1. Preheat oven to 350 degrees F (175 degrees C). Butter a two-and-half quart casserole dish.
  2. Mix apple, chicken broth, cherries, walnuts, stuffing mix, celery, onion and melted butter together in a large bowl; transfer to the prepared casserole dish.
  3. Season pork chops with salt and black pepper.
  4. Heat olive oil in a large, non-stick skillet over medium-high heat. Cook pork chops in hot oil until browned on one side, two to three minutes. Arrange the chops atop the stuffing mixture with the browned side facing up; press into the stuffing. Cover dish with aluminium foil.
  5. Bake in preheated oven for 25 minutes. Remove aluminium foil and continue baking until pork chops are cooked through, about 10 to 15 minutes more. An instant-read thermometer inserted into the centre should read at least 145 degrees F (63 degrees C). — www.delicious

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