Pork Chop and Pear Casserole

Servings: 6

Prep Time: 25 min

Cook Time: 40 min


3 Bartlett pears

6 boneless 1" thick pork chops (4 to 5 ounces each)

1/2 cup; butter or margarine

3/4 cup; orange juice

1/2 box (6 oz.) of Mrs. Cubbison's Seasoned Corn Bread Stuffing


  • Preheat the oven to 350°F. Liberally grease a shallow baking dish with butter or margarine and set aside.
  • Core the pears, leaving the skin on. Chop 2 of the pears and slice the third, setting them aside.
  • Rinse the pork chops and pat them dry. Heat a large skillet over medium heat. Brown the pork chops in the hot skillet, then remove them from the skillet and set aside.
  • Melt the butter or margarine in the skillet, and add the orange juice and chopped pears. Simmer for about 1 minute.
  • Place the stuffing mix in the baking dish, and stir in the orange juice-and-pear mixture.
  • Arrange the browned pork chops over the stuffing, and tuck in the pear slices between the chops.
  • Cover the dish with aluminum foil and bake for 40 minutes, or until the pork chops are thoroughly cooked and tender, or a thermometer inserted in the chops reads at least 160°F.