Pork, Stuffing, and Apple Pie Filling

When I was at Mount Vernon for Presidents' Day, there was information about what type of food people would usually eat in Washington's time. During the winter, pigs were often slaughtered so people could eat pork. While they had a pig there, there was no pork for sale in the food court. However, I did enjoy a chill cheeseburger.


Fortunately, later that day for dinner I had an opportunity for pork. I have enjoyed this recipe many times and want to share it with you.

Apple and Stuffing Pork Chops

4-6 Pork chops
Can Apple pie filling
Box Stuffing mix
Few tablespoons Applesauce

This is an imprecise recipe. The basic idea is pork chops go well with stuffing and apple pie filling (or applesauce). As a variation you can cut the applesauce completely.

Using a skillet with a little oil, cook both sides of the pork chops until some browning occurs (around 4 minutes per side depending on the thickness). Prepare the stuffing mix as directed on the box. When the stuffing is ready, mix in a few tablespoons of applesauce.

In a greased casserole dish (9x13 perhaps), spread the apple pie filling. Then arrange the pork chops on top. Add more applesauce if desired. Then cover with the stuffing. Cover and bake at 350 degrees for 30 minutes or until heated through and the pork chops are done. I recommend removing the cover for the last 10 minutes to give it a little crisp. Depending on how thick the pork chops are it could take longer. However, the browning before baking will do a lot of the cooking.

The last time I made this was an adventure. There was no apple pie filling, so I used copious amounts of applesauce. However, I dumped a lot of sugar into the applesauce because it was the no sugar added version. A good rule of thumb is no sugar = no fun. Cinnamon can also be added to the applesauce if no pie filling is available.