chops and stuffing
by Londa Somers
serves: 6
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pork chops with apple cornbread stuffing |
| Ingredients: |
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6 |
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pork chops |
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2 Tblsp. |
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honey dijon mustard |
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2 Tbsp. |
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margarine |
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1 1/2 cups |
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water |
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1/4 cup |
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Catalina dressing |
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3 large |
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carrots, thinly sliced |
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2 large |
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red apples, unpeeled, coarsely chopped |
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1 pkg. |
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cornbread stuffing mix |
| Directions: |
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Coat chops with mustard. Melt margarine in large deep nonstick skillet on medium heat. Add chops; cook 6 minutes on each side or until browned and juices run clear. Remove from skillet; set aside. Add 1 1/2 cups water, dressing and carrots to skillet. Cook 6 to 8 minutes or until carrots are tender. Stir in apples and stuffing mix. Return chops to skillet; cover. Turn off heat. Let stand 5 minutes.
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