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AUTUMN PORK CHOP CASSEROLE




Source of Recipe


ORIGINAL RECIPE


List of Ingredients




4 pork chops (bone in or boneless, doesn't matter)
1 cup flour
2 onions (cut in half, length wise and sliced into half rings)
2 potatoes (cubed)
1 apple (cored & cubed)
2 Tablespoons canola oil (or margarine or whatever)
1 cup chicken broth
1 cup no-sugar added all natural applesauce
1/2 cup raisins
3 cups Pepperidge Farms Stuffing mix
Ketchup
Brown sugar


Recipe



Put the flour in a large ziploc bag. One at a time, add the pork chops and shake them. Over medium heat, on the stove, heat a pan with the canola oil. Slowly sauté the pork chops over medium heat until they are lightly browned on each side.

While pork is cooking, take a large bowl, pour in the chicken broth, applesauce, raisins and stuffing mix. Stir until the stuffing mix has absorbed the liquid. Set aside.

Chop onions, apples and potatoes. No need to separate the onions into rings, that will happen by itself as they're cooking. And leave the peels on the apple and potatoes!

When pork is done, remove to a plate. In the same pan you cooked the pork (no need to clean or add more oil!), add the onions, apples and potatoes. Sautee until onions are translucent.

Pour the onion/apple/potato mixture into a greased (I spray with cooking spray) 9 x 13 baking dish. Top with pork chops. Put approximately 1 teaspoon of ketchup and 1/2 teaspoon of brown sugar on top of each chop (you can vary the amount to your own personal taste). Top each chop with 1/4 of the stuffing mixture. Cover casserole with aluminum foil, and bake at 350 degrees for 1 hour.