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


  1. Preheat the oven to 350°F. Liberally grease a shallow baking dish with butter or margarine and set aside.
  2. Core the pears, leaving the skin on. Chop 2 of the pears and slice the third, setting them aside.
  3. 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.
  4. Melt the butter or margarine in the skillet, and add the orange juice and chopped pears. Simmer for about 1 minute.
  5. Place the stuffing mix in the baking dish, and stir in the orange juice-and-pear mixture.
  6. Arrange the browned pork chops over the stuffing, and tuck in the pear slices between the chops.
  7. 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.