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.
- Preheat oven to 350 degrees F (175 degrees C). Butter a two-and-half 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, 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.
- 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