This is the perfect fall weeknight dish! Although the cook time isn’t the most ideal, it is great for a lazy night when you want the whole house to smell amazing. Plus, who doesn’t love the taste of slow roasted apples smothered in sugar and cinnamon??
Prep Time: 30 Minutes Cook Time: 1 Hour Yield: 4 servings
4 Boneless Pork Loin Chops (Center-Cut work too)
2 tbsp oil (vegetable or oil)
2 tbsp butter
Flour (for dusting)
1 Apple, peeled, cored, and sliced
4 pieces of stale bread- I use whole wheat
1/2 apple- chopped
1/2 small yellow onion- chopped
4 ounces mozzeralla, shredded
1/4 cup granulated sugar
1/4 cup brown sugar (light)
1 tbsp honey
1/2 tsp nutmeg
1 tsp cinnamon
1 tbsp garlic, minced
1 tsp course ground pepper
3 tbsp butter, melted
1 cup chicken broth (store bought or homemade)
- Pre-Heat oven to 375 degrees Fahrenheit.
- Combine all stuffing ingredients in a bowl. Set aside.
- In cast iron skillet, combine 2 tbsp butter with 2 tbsp oil on high heat.
- Salt and pepper the pork chops, dredge in flour. Make sure to shake off/pat off any excess flour. Fry in oil on medium heat until brown on both sides. Cover pork chops with stuffing mixture. Make sure the stuffing mixture not only covers the pork chops, but also any remaining free space in the cast iron skillet. Top with apple slices, sprinkle with an additional 1 tbsp granulated sugar and 1 tsp cinnamon.
- Bake in 375 degree oven uncovered for approximately 45 minutes, or until internal temperature is 165 degrees F.