Sunday Best Stuffed Pork Chops

• 1 package (6 ounces) pork stuffing mix
• 3/4 teaspoon seasoned salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon coarsely ground pepper
• 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
• 1/4 cup 2% milk
• 1 cup shredded smoked Gouda cheese
• 1 small apple, finely chopped
• 1/2 cup chopped pecans, toasted
• 8 boneless pork loin chops (6 ounces each)
• 2 tablespoons olive oil, divided
• Minced fresh chives or parsley, optional

1. Prepare stuffing according to package directions; cool slightly. In a small bowl, mix seasonings. In another bowl, whisk soup and milk until blended.
2. Stir cheese, apple and pecans into cooled stuffing. Cut a pocket horizontally in the thickest part of each chop. Fill with stuffing mixture. Brush outsides of chops with 1 tablespoon oil; sprinkle with seasoning mixture.
3. In a Dutch oven, heat remaining oil over medium heat. Stand pork chops in pan, stuffing side up and spacing evenly. Pour soup mixture around chops; bring to a boil. Reduce heat; simmer, covered, 35-40 minutes or until pork is no longer pink and a thermometer inserted in stuffing reads 165u0b0.
4. Remove from heat; let stand 5 minutes. Transfer chops to a serving dish. Spoon sauce over top. If desired, sprinkle with chives.

pork stuffing mix, salt, garlic, ground pepper, condensed cream, milk, gouda cheese, apple, pecans, pork loin chops, olive oil, fresh chives

Taken from www.tasteofhome.com/recipes/sunday-best-stuffed-pork-chops/ (may not work)