Best 14 Baked Pork Chops With Apple Dressing Recipes

BAKED PORK CHOPS WITH APPLE STUFFING

Steps:

• In a large skillet, saute celery and onion in butter until tender. Place in a large bowl. Stir in the remaining stuffing ingredients., Cut a pocket in each pork chop by slicing almost to the bone; fill with stuffing mixture. Secure with toothpicks. Sprinkle pork with salt and pepper., In a large skillet, brown chops in oil and butter on both sides. Transfer to a greased 13x9-in. baking dish. Add broth to the skillet, stirring to loosen browned bits from pan; stir in the apple, walnuts and syrup. Pour over pork chops., Cover and bake at 350° for 50-60 minutes or until a thermometer reads 160°. Discard toothpicks before serving.

BAKED PORK CHOPS AND APPLES

Steps:

• Peel, core, and slice the apples.
• Preheat the oven to 350 degrees.
• Melt the butter in a skillet.
• Brown the pork chops on both sides in the butter.
• Grease (or spray) a large baking dish.
• Put the apple slices in the bottom of the dish.
• Mix the brown sugar and cinnamon.
• Sprinkle the cinnamon and sugar over the apples.
• Place the pork chops on top of the apples.
• Cover with foil and bake for 1 and 1/2 hours.

PORK CHOPS WITH APPLE DRESSING

Steps:

• In a small bowl, combine the first eight ingredients. Place in a greased 11x7-in. microwave-safe dish. Top with pork chops. Cover and microwave on high for 8-12 minutes or until a thermometer reads 160°. Prepare gravy mix according to package directions. Serve with pork chops.

SIMPLE PORK CHOPS WITH APPLES RECIPE

Steps:

• Gather the ingredients. Heat the oven to 350 F.
• Arrange the apple slices in a buttered 13 x 9-inch baking dish . Sprinkle with the cinnamon and brown sugar.
• Melt the butter in a skillet over medium heat. Sprinkle the pork chops with salt and pepper, then brown on both sides in the butter. Transfer the pork chops to the prepared baking dish, arranging over the apples.
• Add the apple juice, cider, brandy, or wine to the hot pan; swirl and scrape up any browned bits. Pour over the chops.
• Cover the baking dish tightly with foil and bake for 35 to 45 minutes, or until pork chops register at least 145 F-the minimum safe temperature for pork -on an instant-read thermometer inserted into the thickest part of a pork chop.

BAKED PORK CHOPS WITH APPLE DRESSING

Steps:

• Preheat the oven to 375°F.
• In a medium bowl, stir together the dressing ingredients until the bread is moistened. Spoon half the dressing into an 8-inch square baking pan, smoothing the surface. Place the pork in a single layer on the dressing. Spread the remaining dressing over the pork.
• Bake, covered, for 30 minutes. Uncover and bake for about 10 minutes, or until the pork is slightly pink in the center and the dressing is golden brown. Using a wide spatula, transfer the dressing-covered pork to plates. Spoon any remaining dressing over the pork.
• Nutrition information
• (Per serving)
• Calories: 238
• Total fat: 6.5g
• Saturated: 2.0g
• Trans: 0.0g
• Polyunsaturated: 1.0g
• Monounsaturated: 2.5g
• Cholesterol: 66mg
• Sodium: 221mg
• Carbohydrates: 18g
• Fiber: 5g
• Sugars: 6g
• Protein: 26g
• Calcium: 60mg
• Potassium: 507mg
• Dietary Exchanges
• 1/2 starch
• 1/2 fruit
• 3 lean meat

PORK CHOPS WITH TOASTED SPICE RUB AND APPLE DRESSING

Steps:

• Preheat the oven to 350 degrees F.
• Season both sides of the pork chops with salt and toasted spice rub.
• Heat the oil in an ovenproof skillet over medium heat and sear the pork chops until golden brown, about 4 minutes on 1side and 1 minute on the other side. Place pork chops on baking sheet. Remove excess oil from skillet.
• Bake the chops until just cooked through, about 8 to 10 minutes. Remove to a serving platter.
• Over medium heat, add the wine to the skillet, stir, and reduce to 1 to 2 tablespoons; add the apple sauce and bring to a simmer. Spoon over each chop.
• Toasted Spice Rub
• 1/4 cup fennel seeds
• 1 tablespoon coriander seeds
• 1 tablespoon peppercorns
• 1 teaspoon crushed red pepper flakes
• 1/4 cup pure California chili powder
• 2 tablespoons kosher salt
• 2 tablespoons ground cinnamon
• Toast the fennel seeds, coriander seeds, and peppercorns in a small, heavy pan over medium heat. When the fennel begins to turn light brown, add the red pepper flakes, and toss several times. Immediately turn the spice mixture out onto a plate to cool.
• Put in a blender with the chili powder, salt, and cinnamon and blend until the spices are evenly ground. If you have a small spice mill or a coffee grinder dedicated to grinding spices, grind only the fennel, coriander, pepper, and chili flakes. Pour into a bowl and toss with the remaining ingredients.
• Keep the spice mix in a glass jar in a cool, dry place, or freeze.
• Note: If you have an exhaust fan over your stove, turn it on before you start toasting the spices. Be careful not to inhale the fumes once you add the red pepper flakes.
• Yield: 1 cup
• 12 apples, Gravenstein or McIntosh
• 2 tablespoons butter
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon finely ground sea salt, preferably gray salt
• 1/3 cup honey
• Preheat oven to 425 degrees F.
• Peel the apples with a vegetable peeler, remove the core and cut into 1-inch chunks, place in a large bowl. Heat a large skillet or roasting pan over medium-high heat. Add the butter. When the butter begins to brown, add lemon juice, then add the apples and salt. Cook until the apples just begin to color, about 4 minutes. Stir in the honey. Roast the apples in the oven until soft and lightly caramelized, about 12 minutes. Fork mash for a chunky version or puree in food processor for a smoother sauce.
• Serve warm, room temperature or cold.

APPLE PORK CHOPS AND STUFFING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Heat vegetable oil in a large skillet over medium-high heat; brown pork chops in the hot oil, 3 to 4 minutes per side.
• Bring water and margarine to a boil in a saucepan; add stuffing mix and cover. Remove saucepan from heat and let stand 5 minutes to absorb water. Remove cover and fluff stuffing with a fork.
• Spread apple pie filling into the prepared baking dish; layer pork chops onto pie filling layer. Spoon stuffing over pork chops. Cover baking dish with aluminum foil.
• Bake in the preheated oven for 35 minutes. Remove aluminum foil and cook until pork is no longer pink in the center, about 10 more minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

PORK CHOPS WITH APPLES AND STUFFING

Steps:

• Heat oven to 375°F. Brush 1/2 teaspoon butter in bottom of 13x9-inch (3-quart) glass baking dish. Spread apple slices in dish. In small bowl, mix flour, brown sugar and cinnamon; sprinkle over apples. Sprinkle seasoned salt on both sides of pork; place pork over apples.
• In 2-quart saucepan, heat apple juice and 2 tablespoons butter to boiling over medium-high heat. Stir in stuffing mix and cranberries. Cover; remove from heat. Let stand 5 minutes. Fluff mixture with fork. Scoop 1/2 cup stuffing onto each pork chop.
• Spray sheet of foil with cooking spray; place sprayed side down over baking dish. Bake 40 to 50 minutes. Uncover; bake 5 to 10 minutes longer or until pork is no longer pink in center and meat thermometer inserted in center reads 160°F. Sprinkle with parsley. To serve, lift pork chops with stuffing to serving plates; serve apples on the side.

APPLE STUFFED PORK CHOPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large skillet saute onion in butter or margarine until tender. Remove from heat. Add the bread crumbs, apples, celery, parsley and salt. Mix all together. Cut a large pocket in the side of each pork chop; season inside and out with salt and pepper to taste. Spoon apple mixture loosely into pockets.
• In skillet, heat oil to medium high and brown chops on both sides. Place browned chops in an ungreased 9x13 inch baking dish. Cover with aluminum foil and bake in the preheated oven for 30 minutes. Remove cover and bake for 30 minutes longer or until juices run clear.

GLAZED PORK CHOPS AND APPLE BAKE

Steps:

• Preheat the oven to 350.
• Spray a pan large enough to hold the chops in a single layer with non-stick spray.
• Season the pork steaks or chops with salt& pepper.
• Arrange them in single layer in the prepared pan.
• Cover (aluminum foil is fine) and bake for 30 minutes.
• Remove the chops from the pan and pour off the fat.
• Place the apples in the pan and top with the baked chops.
• Combine the water, brown sugar, worcestershire sauce and lemon juice, and pour over the pork and apples.
• Bake uncovered, basting occasionally, for 45 minutes or until pork is tender.

PORK CHOPS WITH CABBAGE AND APPLES

Steps:

• Heat oven to 400°F.
• Place cabbage in 13x9-inch baking dish sprayed with cooking spray; drizzle with dressing.
• Coat chops with coating mix as directed on package; place on baking sheet sprayed with cooking spray.
• Bake chops and cabbage 30 min. or until chops are done (145°F) and cabbage is tender, stirring apples into cabbage mixture after 15 min. Remove from oven. Let chops stand 3 min. before serving with cabbage mixture.

PORK CHOPS WITH APPLE-SAGE STUFFING

Steps:

• Spray 8-inch square (2-quart) glass baking dish with nonstick cooking spray. Melt butter in large skillet over medium heat. Add onion and celery; cook 3 to 4 minutes or until crisp-tender, stirring occasionally.
• Add apple, raisins and apple juice; cook 2 to 3 minutes or until mixture comes to a boil. Remove from heat; stir in stuffing mix. Spread mixture in sprayed baking dish. Top with pork chops. Cover with foil; refrigerate at least 8 hours or overnight.
• Heat oven to 350°F. Bake covered for 30 minutes.
• Uncover baking dish; brush pork chops with jelly. Bake uncovered an additional 15 to 20 minutes or until pork chops are thoroughly heated.

APPLE PORK CHOPS AND STUFFING

Steps:

• Heat oven to 375ºF.
• Prepare stuffing as directed on package.
• Spread pie filling onto bottom of 13x9-inch baking dish sprayed with cooking spray; top with chops and stuffing. Cover.
• Bake 35 min. or until chops are done (145ºF), uncovering for the last 5 min. Remove baking dish from oven; let chops stand 3 min. before serving.

PORK CHOPS BAKED WITH APPLES AND ONIONS

Steps:

• Preheat oven to 350 degrees. Heat the vegetable oil in a large, ovenproof skillet over medium-high heat. Add the pork chops and sear until golden brown, about 1 1/2 minutes per side. Place the pork chops on a plate and set aside.
• Add the onion to the skillet and cook, stirring often, for 2 minutes. Add the sherry and the cider and cook, stirring contantly, scraping up any browned bits stuck to the bottom of the pan. Add the apples, 1/2 teaspoon salt and pepper to taste. Lower the heat and cook for 5 minutes.
• Push the pork chops down into the apple mixture and pour any juices accumulated on the plate over them. Cover with foil and bake until the pork chops are tender and cooked through, about 15 minutes. Uncover and season with additional salt and pepper to taste. Divide among 4 plates and serve.