~ My Peachy-Keen Pork Chops & Stuffing Casserole ~
This decades old, now-retro, family-favorite recipe is made from just a few on-hand ingredients -- 3/4"-1"-thick bone-in pork chops, peach-pie filling, stuffing mix, chicken broth, celery and onion. It is my mom's spin-off of her Tootsie's recipe (my mother's pet name for her sister Marie). Tootsie made it with canned apple-pie filling. My mom started making it with home-canned peach-pie filling, made from peaches picked from my grandmother's backyard peach trees. Both mom and Tootsie, usually made this after the Thanksgiving holiday, as a tasty way to get one-more family-friendly meal out of one of the leftovers (aka the stuffing). It couldn't be easier, and, it's the best, easy-pork-chop recipe there is -- kids and adults both love it. There's more. If you are one of the many cooks in search of a foolproof recipe that guarantees juicy, fork-tender chops, this is it.
Imagine a juicy, fork-tender, 3/4"-1"-thick pork chop w/peach-pie filling underneath & stuffing heaped on top -- it's peachy-keen.
This easy recipe guarantees flavorful, juicy, fork-tender, chops:
6 3/4"-1" thick, bone-in pork loin chops
4 tablespoons corn or peanut oil, for sautéing chops
freshly-ground sea salt and peppercorn blend, for seasoning chops
1 22-ounce can peach pie filling
2 6-ounce boxes Stove-Top Chicken Stuffing Mix
1 generous cup diced celery
1 generous cup diced onion
2 cup chicken broth
~Step 1. In a 16" electric skillet, heat the corn or peanut oil over low heat. Increase heat to 225º (medium-high), add the chops, then, season their tops with freshly-ground sea salt and peppercorn blend. Continue to sauté the chops until they're browning nicely on the bottom, about 8 minutes. Using a spatula, flip the chops over and season the second side with freshly ground sea salt and peppercorn blend. Sauté the chops until golden on the bottom, about 8 more minutes. Turn the heat off.
~ Step 2. Open the can of peach pie filling and use a spoon to scoop it into the bottom of a 13" x 9" x 2" casserole. Use a spoon to spread it evenly in the bottom. Arrange the pork chops atop the pie filling, overlapping them slightly. Set aside.
~Step 3. Return heat to 225º and wait 30-60 seconds, just long enough to reheat the pork drippings, Add the celery and onion. Sauté the vegetables, stirring constantly with a large spoon, until crunch tender, 2-3 minutes. Add the chicken broth and the stuffing mix. Stir until the stuffing is thick and has absorbed the broth. Turn the heat off, cover the skillet, and let sit for 5-6 minutes.
~Step 4. Uncover the skillet. Using a 2 1/2" ice-cream scoop, place 6 well-packed, heaping and generous scoops of stuffing, one scoop on each chop. Using a spoon or a fork, scatter remainder of stuffing around the sides and in between the larger scoops. Cover casserole with aluminum foil and bake on center rack of 325° oven 1 hour. Uncover and continue to bake another 15 minutes, or until stuffing is turning golden on top. Remove from oven, allow casserole to rest 10-15 minutes.
Delighfully Sweet & Savory Southern-Comfort-Style Food:
Guaranteed to conjure a smile w/every peachy-keen bite:
My Peachy-Keen Pork Chops & Stuffing Casserole: Recipe yields 6 hearty servings.
Special Equipment List: cutting board; chef's knife; 16" electric skillet w/lid; spatula; large spoon; 13" x 9" x 2" casserole; 2 1/2" ice-cream scoop; aluminum foil
Cook's Note: The sweet and savory act of combining porcine and apples is classic. Every whole roasted pig that I've ever seen had an apple in its mouth. I honestly can't remember where I read it or heard this, but, my recollection is: this centuries old custom had to do with pigs being fattened by feeding them apples, so, this was considered a show of respect for the animal, representing it eating apples in life and into eternity (hogs were typically slaughtered in the Fall and apples were in season). All I know for certain is pork and apples sure do go hand-in-hand and it's one of my favorite combinations. For a real Fall treat, be sure to ~ My Aunt's Apple-Pie Pork-Chop & Stuffing Casserole ~.
"We are all in this food world together. " ~ Melanie Preschutti
(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2020)
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