Yield: 4 servings

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

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

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.)