Smothered Pork Chops
Smothered Pork Chops shared by Simone Greene of Winchester, Virginia can be prepared in a flash using convenient stuffing mix. But they boast a delicious from-scratch flavor and will fill your house with the mouthwatering aroma of simmering apples, cinnamon and brown sugar. It's a dish my Mom used to make when I was still living at home. The sweetness of the apple mixture makes such a nice complement to the savory stuffing and chops.
Smothered Pork Chops shared by Simone Greene of Winchester, Virginia can be prepared in a flash using convenient stuffing mix. But they boast a delicious from-scratch flavor and will fill your house with the mouthwatering aroma of simmering apples, cinnamon and brown sugar. It's a dish my Mom used to make when I was still living at home. The sweetness of the apple mixture makes such a nice complement to the savory stuffing and chops.
- Carbohydrate 27.1105372916676 g
- Cholesterol 7.62578125327025 mg
- Fat 2.87902114706705 g
- Fiber 0.0873916641871135 g
- Protein 0.0700884375129289 g
- Saturated Fat 1.82256020911466 g
- Serving Size 1 1 serving (46g)
- Sodium 28.7405833425954 mg
- Sugar 27.0231456274805 g
- Trans Fat 0.202341520919698 g
- Calories 130 calories
Step-by-step
- Prepare stuffing mix according to package directions. Meanwhile, in a large skillet, cook pork chops in butter over medium heat for 2-3 minutes on each side or until lightly browned.
- Stir in the apples, brown sugar, water and salt. Top with meat with stuffing; sprinkle with cinnamon. Bring to a boil. Reduce heat; cover and simmer for 4-6 minutes or until a thermometer inserted in the meat reads 145°. Let stand for 5 minutes before serving.
Choosing and Using Fruit Varieties
Apples dictate the overall balance of the dish. Firm baking apples like Granny Smith hold their structural integrity during the brief four-to-six-minute simmer. Softer eating varieties break down entirely into a sauce. Peeling the fruit ensures a smooth texture in the final sauce, while leaving skins on introduces fibrous resistance. Adjust the brown sugar quantity downward if using naturally sweet cultivars like Honeycrisp.Managing Temperature and Resting
Pork is lean and dries out quickly if overcooked. Pull the skillet off the heat once an instant-read thermometer registers 145 degrees in the thickest part of the meat. Allow the chops to rest undisturbed for five minutes. This resting window lets internal juices redistribute evenly through the muscle fibers rather than pooling on the plate.
