Pork Chops

Pork chops are one of those things I grew up just never liking. No matter how they were cooked or who cooked them they always seemed dry to me. Which always lead to me drowning them in applesauce just to get through the meal. Unfortunately, despite my distaste for them, I couldn't see to avoid them, my father and O love them. Hence the search for a pork chop recipe I could live with. Turns out it's really simple to make succulent pork chops that melt in your mouth.

Pork Chops

• 1 pack pork chops
• 1 can apple pie filling for every 2-4 pork chops, depending on your preference
• 1 box Stove Top

Pull out a frying pan, a nice cast iron one if you have it. Add a teaspoon or two of oil and place over medium heat. While you pan is heating up, pull out your pork chops. Pat them dry and sprinkle lightly with salt and pepper. Frying one at a time, place one in the frying pan. Sear for 1-2 minutes on both sides, until each side has gotten a little golden brown. Place pork chop on a plate and add another to the pan in a different spot. Do this for each pork chop.

Once your pork chops are done, open up you can of apple pie filling and add to frying pan over low heat. Don't let the sugar in the pie filling scorch. Use a spatula to get all the tasty pits from searing the chops. Once you've heated the apple pie filling through and gotten as much of the scraps as possible, pout pie filling into a rectangular casserole dish, spread evenly. Place the pork chops evenly across the pie filling.

Make the Stove Top accroding to the directions. When finsihed spread on top of the pork chops.

Bake at 350 degrees for 25-35 minutes.