Chops-On-Top Skillet Supper

• 6 boneless center cut pork chops, approx. 1/2 inch thick
• 2 tablespoons honey dijon mustard
• 2 tablespoons margarine
• 1 12 cups water
• 14 cup Catalina dressing
• 3 large carrots, peeled and thinly sliced (about 1 1/2 cups)
• 2 large red apples, unpeeled and coarsely chopped (about 2 cups)
• 1 (6 ounce) package chicken stove top stuffing mix

1. Coat chops with mustard.
2. Melt margarine in large, deep nonstick skillet on medium heat.
3. Add chops; cook 6 minutes on each side or until browned and juices run clear.
4. Remove from skillet and set aside.
5. Into the pan add water, Catalina dressing and carrots.
6. Cook 6-8 minutes or until carrots are tender.
7. Stir in apples and stuffing mix, mixing well.
8. Return chops to skillet and turn off heat.
9. Cover and let stand 5 minutes before serving.

center, honey, margarine, water, dressing, carrots, red apples, stuffing mix

Taken from www.food.com/recipe/chops-on-top-skillet-supper-144410 (may not work)