Pirates Pantry

Plundering the seven seas for grub worth preserving

Skillet Pork Chops with Apple-Onion Glaze & Stuffing Ring

main-dishstovetopfallcomfort-foodamerican

Prep
15 min
Cook
21 min
Total
36 min
Servings
6

For the Pork Chops & Glaze

Cook pork to 145°F for juicy, tender results

Ingredients

  • 3 Tablespoons Kraft Balsamic Vinaigrette Dressing
  • 6 Pieces Boneless Pork Chops (1½ Pounds, ½ Inch Thick)
  • 1 To Taste Salt And Pepper (Optional)

Instructions

  1. Heat 3 tablespoons balsamic vinaigrette dressing in a large skillet over medium-high heat.
  2. Add boneless pork chops and cook for 5 to 6 minutes, turning after 3 minutes, until internal temperature reaches 145°F.
  3. Transfer pork chops to a plate and cover to keep warm.

Prep: 5 min • Cook: 6 min • Wait: No time

For the Apple-Onion Glaze

Apples should be slightly softened but not mushy

Ingredients

  • 2 Tablespoons Remaining Balsamic Vinaigrette Dressing
  • 1 Medium Onion, Thinly Sliced
  • 1 Small Granny Smith Apple, Sliced
  • ¼ Cup Water
  • 1 Tablespoon Brown Sugar

Instructions

  1. Add remaining dressing, thinly sliced onion, and sliced apple to skillet.
  2. Cook for 3 minutes over medium heat, stirring frequently, until apples begin to soften.
  3. Add water and brown sugar; stir to combine.
  4. Reduce heat to medium-low and cook for 3 more minutes, stirring occasionally.

Prep: 5 min • Cook: 6 min • Wait: No time

For the Stuffing Ring & Final Assembly

Prepare stuffing according to package directions before assembly

Ingredients

  • 1 Package (6 Ounces) Stove Top Stuffing Mix For Pork

Instructions

  1. Prepare stuffing mix according to package directions.
  2. Return pork chops to skillet and spoon apple-onion glaze over each chop.
  3. Spoon prepared stuffing around the edge of the skillet.
  4. Cover and cook for 5 minutes, until stuffing is heated through.

Prep: 5 min • Cook: 5 min • Wait: No time

Notes

A skillet supper fit for a captain’s autumn table—sweet apples, savory pork, and hearty stuffing all in one pan. Keeps well in the ship’s stores for up to 2 days. For a richer bounty, swap vinaigrette for pan-seared butter and a splash of cider. Apples should be golden as doubloons, and stuffing fluffed like sails in a fair wind.