Pork Chops & Stuffing Bake

• 1 tablespoon vegetable oil
• 6 (3/4 inch) boneless pork chops
• 1 small onion, chopped
• 2 celery ribs, chopped
• 2 granny smith apples, peeled, cored and coarsely chopped
• 1 (14 ounce) can chicken broth
• 1 (10 3/4 ounce) can condensed cream of celery soup, undiluted
• 14 cup dry white wine
• 6 cups herb-seasoned stuffing cubes

1. Preheat oven to 275F Lightly spray 13x9 inch baking dish with nonstick cooking spray.
2. Heat vegetable oil in large deep skillet over medium-high heat until hot.
3. Add pork chops and cook until browned on both sides, turning once.
4. Remove pork chops from skillet and set aside.
5. Add onion and celery to same skillet.
6. Cook and stir until onion is tender, about 3 minutes.
7. Add apples; cook and stir for about 1 minute.
8. Add the chicken broth, undiluted soup and wine; mix well.
9. Bring to a simmer; remove from heat.
10. Stir in stuffing cubes until moistened.
11. Spread stuffing mixture in prepared baking dish.
12. Place pork chops on top of stuffing; pour any accumulated juices over pork chops.
13. Cover baking dish tightly withfoil and bake until pork chops are juicy and barely pink in center, about 30 to 40 minutes.

vegetable oil, pork chops, onion, celery, granny smith apples, chicken broth, condensed cream, white wine, cubes

Taken from www.food.com/recipe/pork-chops-stuffing-bake-266420 (may not work)