I’ve been making this dish for more years than I can even count! And it’s one of my hubby’s all-time favorite dishes!

I was really getting tired of it though, and hadn’t made it in years! So, I decided to revamp my recipe and make everything from scratch this time! 😀 After all, everything is better from scratch. 😉

No canned apple pie filling, no boxed stuffing, and do the thick-cut pork chops up nicely with more than just salt and pepper. 😉

My hubby, needless to say, was FLOORED. (And I really loved it, too! 😉 )

I started with my new recipe for Copycat Boxed Stuffing Mix that came out fantastic for a quick and easy weeknight-style stuffing! Tasted just like back when we were kids!

 

 

It didn’t hit me until too late to do most of this dish in my cast iron pan, so I’m writing the directions down for you so that you can! (If you don’t own one, I highly recommend that you do! They’re awesome to cook and bake in! But you can bake this in a bake-safe pan, baking dish, or large casserole dish if you wish (after pre-cooking the chops, apples and stuffing).

So, let’s get right to it! 😀
You just make the stuffing in a large saucepan and set it aside.

 

 

Choose nice, thick-cut pork loin chops for this. Mix up your seasoned flour and oil your cast iron skillet.

 

 

Season the chops on both sides with the seasoned flour mixture.

 

 

Next, sear the chops on both sides in a hot, cast iron skillet (or frying pan), just until nicely browned and caramelized on both sides. Then remove to a plate to rest. (Wipe out the pan with a small wad of paper towel if using a cast iron one and doing everything in the same pan). I did this in two pans, not thinking, and could’ve done it all in one.

 

 

While chops are resting, prepare apples. I used Red Delicious, Granny Smith and Cortland.

 

 

Place into your cast iron skillet and cook for a few minutes just to get them started and to mix all of the sugars and spices evenly. They’ll finish cooking later in the oven.

 

 

I could eat these as is with a little ice cream.  Jus’ sayin’. 😉

 

 

Then place the seared chops onto the apples.

 

 

Lastly, top with mounds of your homemade easy stuffing, and pop into a preheated oven and bake! 😀

 

 

And supper’s almost ready! Cast iron stays hot so you can let it rest in the pan while you heat up some corn or green beans, or toss a simple salad together to go with! 😀

 

 

Get in closer…..doesn’t it smell wonderful?!!!!

Ok, that was just mean.

I’m sorry. 😉

 

 

Mmmmm! Apples, pork chops and stuffing. A perfect combination!

 

 

It really is a lovely dish that has such a nice enough presentation and variety of flavors, that you could easily serve to company no problem!

 

 

This is a dish that has stood the test of time, and I can’t wait for you to try it! And making them from scratch wasn’t really any harder than using convenience products, and tasted SO much better! I’ll never go back to the old way, and really do hope that this becomes a new favorite in your house, too. Take care all! 😀

 

 

Yield: 4 servings

Cast Iron Skillet Apple Pie Pork Chops (Topped with Copycat Boxed Stuffing)

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Ingredients

For Stuffing:

• 10 slices thick-cut Texas Bread, torn into 1/2" x 1/2" pieces, dried overnight (equals about 9 oz.)
• 3 Tbl. butter
• 1 rib celery, chopped small
• 2 cups chicken broth
• 2 tsp. Better Than Bouillon Chicken Base
• 1 Tbl. dried minced onion
• 1/2 tsp. garlic powder
• 1/2 tsp. onion powder
• 1/2 tsp. dried thyme
• 1/2 tsp. dried rubbed sage
• 1/2 tsp.dried ground rosemary
• 1/2 Tbl. dried parsley flakes
• 1/4 -1/2 tsp. celery salt, to taste for saltiness
• *1/8 tsp. garlic salt for salt lovers only, omit for a less salty taste
• 1/4 tsp. celery seed
• 1/2 tsp. coarse ground black pepper

For Chops:

• 4 thick-cut pork loin chops
• 2 Tbl. oil (for frying)
• 2 Tbl. flour
• 1/2 tsp. salt
• 1/2 tsp. garlic salt
• 1/2 tsp. coarse ground black pepper
• 1/4 tsp. garlic powder
• 1/4 tsp. paprika
• 1/16 tsp. cayenne
• 1/16 tsp. cinnamon
• (*more pepper later for garnish on top before baking)

For Apples:

• 3 apples, peeled and sliced 1/4" thick, (I used 1 Granny Smith, 1 Red Delicious, and 1 Cortland)
• 3 Tbl. butter
• 1 Tbl. sugar
• 1 Tbl. dark brown sugar
• 1/2 tsp. cinnamon
• 1/4 tsp. Pumpkin Pie Spice (a blend of: cinnamon, nutmeg, ginger and allspice)

Instructions

For Stuffing:

In large sauté pan, melt butter and saute celery for 5 minutes. Add chicken broth and rest of ingredients except dried bread cubes. Bring to a boil, reduce heat to Med-Low, and simmer 5 minutes.

Stir, add in dried bread cubes, quickly fold well to mix, cover, remove from heat and let sit for 8 minutes.

Gently fluff with a fork, then let sit with lid tilted to release excess steam.

For Chops:

In small bowl, mix flour and seasonings, and coat each side of chops evenly.

Heat 2 Tbl. canola oil in cast iron skillet (or frying pan) over medium/medium high heat.

Add chops and fry for 5-6 minutes per side, or until golden browned and caramelized. Remove to a plate to rest. Wipe out excess oil from skillet with a paper towel.

For Apples:

Peel and slice apples 1/2" thick. (I use my apple corer/slicer then cut each slice in half further).

In same cast iron skillet, melt butter, add apple slices and rest of ingredients for apples. Cook over medium-low heat for 3-4 minutes, stirring occasionally, just to mix all of the spices and get them started.

Place seared pork chops on top of apples. Top with mounds of stuffing. Nicely sprinkle tops with more coarse ground black pepper.

Pop into preheated 350º F oven and bake for 30 minutes. Tent with sprayed foil (sprayed side-down), and bake 15 minutes longer. Try not to let the foil touch the stuffing. I just give it a good poke in the center, and gently set it on top like a "big-top circus tent" if that makes sense. (*It keeps the stuffing from getting too dark, overcooked and dried out.)