Baked Applesauce Pork Chops & Stuffing w/ Roasted Brussel Sprouts
My Mom shared a version of this recipe with me for a relatively easy way to bake pork chops. Baked pork chops can often dry out, but the applesauce on the bottom provides additional flavor and keeps the meat moist (sorry if you hate that word LOL!).
Pork Chop Recipe
Ingredients (Serves 3)
3 bone-in, thick cut pork chops
1 1/2 c. applesauce
1 pkg. pork flavored stuffing mix (prepared)
2 tsp. garlic powder
2 tsp. salt
Pepper (to taste)
*Laurie’s Shopping Tip: I would rather use my own applesauce, but haven’t made any in years! (Guess I need to add that to my “to do” list this summer.) I also prefer a chunkier applesauce for texture, but you may choose whichever kind you like.
Directions
Step 1: Rub pork chops with garlic powder, salt and pepper and set aside to allow the salt to “cure” the chops for at least 5 minutes.
Step 2: Preheat oven to 350 degrees.
Step 3: Prepare stuffing according to directions.
Step 4: Spray a glass baking dish with non-stick spray and pour applesauce into the bottom of the dish. Place pork chops into the sauce and top with prepared stuffing.
Step 5: Cover with aluminum foil and bake for 1 hour or until pork reaches an internal temperature of 160 degrees. *Laurie’s Cooking Tip: Cooking time will vary depending on the thickness of your chops and your preferred doneness. I prefer to cook pork medium-well to well, but you can follow the guidelines from www.pork.org. They suggest the minimum safe internal pork cooking temperature for fresh cuts is 145 degrees.
Roasted Brussel Sprouts Recipe
Ingredients
2 c. Brussel sprouts (1st layer of outer leaves removed, base cut off and halved)
3 Tbsps. olive oil
1 tsp. garlic salt
2 tsps. coarse salt
Directions
Step 1: Preheat oven to 425 degrees.
Step 2: Spray a baking sheet with non-stick spray.
Step 3: Arrange halved Brussel sprouts, cut side down, on the baking sheet. Drizzle with olive oil and sprinkle with garlic salt and coarse salt.
Step 4: Roast for 30 to 45 minutes. Reduce heat if necessary to prevent burning. Brussels sprouts should be brown on the cut side when cooked. Serve immediately.