BCL - Pork Loin Chops with Cherry-Apple Stuffing The Best Recipes

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Pork Loin Chops with Cherry-Apple Stuffing

"Pork and tart dried cherries make a remarkable meal for a cool fall nighttime. Prepare your salad or other side whilst this casserole finishes in the oven."

Ingredients :

• 1 Pink Lady apple, cored and finely chopped
• 1 cup low-sodium chicken broth
• 1 cup dried tart cherries
• 2/3 cup chopped English walnuts
• 1 (6 ounce) package herb-seasoned dry bread stuffing blend
• half cup finely diced celery
• 1/2 cup finely diced onion
• 3 tablespoons melted butter
• 6 3/4-inch thick boneless pork loin chops
• 1 tablespoon olive oil
• half of teaspoon salt, or to taste
• 1/4 teaspoon ground black pepper (non-obligatory)

Instructions :

Prep : 20M	Cook : 6M	Ready in : 1H

• Preheat oven to 350 levels F (one hundred seventy five levels C). Butter a 2 1/2-quart casserole dish.
• Mix apple, chook broth, cherries, walnuts, stuffing mix, celery, onion, and melted butter together in a massive bowl; transfer to the organized casserole dish.
• Season pork chops with salt and black pepper.
• Heat olive oil in a large, non-stick skillet over medium-excessive warmth. Cook red meat chops in warm oil till browned on one aspect, 2 to 3 mins. Arrange the chops atop the stuffing mixture with the browned facet dealing with up; press into the stuffing. Cover dish with aluminum foil.
• Bake in preheated oven for 25 minutes. Remove aluminum foil and keep baking till pork chops are cooked through, about 10 to fifteen mins extra. An on the spot-study thermometer inserted into the middle must read as a minimum 145 stages F (sixty three degrees C).

Notes :

• Reynolds® Aluminum foil can be used to maintain food moist, prepare dinner it lightly, and make easy-up less difficult.

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