INGREDIENTS
1/2
teaspoon butter or margarine, softened
2
unpeeled red baking apples, sliced
2
teaspoons all-purpose flour
1
teaspoon packed brown sugar
1/4
teaspoon ground cinnamon
1/2
teaspoon seasoned salt
4
bone-in pork loin chops, 3/4 inch thick (about 2 lb), trimmed
1
cup apple juice or apple cider
2
tablespoons butter or margarine
1 1/2
cups stuffing mix for pork or chicken (from 12-oz box or 8- or 12-oz canister)
1/4
cup sweetened dried cranberries
1
tablespoon chopped fresh parsley
DIRECTIONS
1
Heat oven to 375°F. Brush 1/2 teaspoon butter in bottom of 13x9-inch (3-quart) glass baking dish. Spread apple slices in dish. In small bowl, mix flour, brown sugar and cinnamon; sprinkle over apples. Sprinkle seasoned salt on both sides of pork; place pork over apples.
2
In 2-quart saucepan, heat apple juice and 2 tablespoons butter to boiling over medium-high heat. Stir in stuffing mix and cranberries. Cover; remove from heat. Let stand 5 minutes. Fluff mixture with fork. Scoop 1/2 cup stuffing onto each pork chop.
3
Spray sheet of foil with cooking spray; place sprayed side down over baking dish. Bake 40 to 50 minutes. Uncover; bake 5 to 10 minutes longer or until pork is no longer pink in center and meat thermometer inserted in center reads 160°F. Sprinkle with parsley. To serve, lift pork chops with stuffing to serving plates; serve apples on the side.
High Altitude (3500-6500 ft)
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