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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


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 and set aside. Into the pan add water, Catalina dressing and carrots. Cook 6-8 minutes or until carrots are tender. Stir in apples and stuffing mix, mixing well. Return chops to skillet and turn off heat. Cover and let stand 5 minutes before serving.

Source: www.food.com