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~ My Peachy-Keen Pork Chops & Stuffing Casserole ~

IMG_5857This 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.

IMG_5874This easy recipe guarantees flavorful, juicy, fork-tender, chops:

IMG_57756  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

IMG_5777 IMG_5777 IMG_5777 IMG_5777 IMG_5777 IMG_5777 IMG_5777~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.

IMG_5799 IMG_5799~ 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.

IMG_5805 IMG_5805 IMG_5805 IMG_5805 IMG_5805 IMG_5805 IMG_5805 IMG_5805~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.

IMG_5830 IMG_5830 IMG_5830 IMG_5837 IMG_5839 IMG_5839 IMG_5839~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:

IMG_5855Guaranteed to conjure a smile w/every peachy-keen bite:

IMG_5887My 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

6a0120a8551282970b0263ec2929ef200cCook'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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