I saw something similar to this on a cooking show and while theirs was dry and boring, my daughter and I agreed that we could make something similar that would be moist and tasty. Boy, were we right! This is yummy, yet easy to make, especially if you use planned-overs and use leftover stuffing from earlier in the week.
Heat 2 tbsp butter in a skillet over med-high heat. Finely chop one apple and saute in butter until soft. Remove apples from pan. Add 2 tbsp more butter into skillet. Season 6-8 pork chops with seasoned salt. Place chops in butter and heat about 7 mins on each side, until cooked to minimum internal temperature of 160. (cooking time will vary depending on thickness of chops) While chops are cooking, heat up 2 c. of leftover stuffing (or prepare packaged stuffing according to directions). Stir cooked apple pieces into stuffing and set aside. Remove chops from pan to a plate. Scoop stuffing onto chops and cover with paper towels to keep warm. Scrape up the browned bits in the pan. If grease is reduced drastically, add a small amount of butter to equal about 2 tbsp total. Sprinkle 2 tbsp flour into grease remaining in the pan and stir until smooth to make a roux. Gradually stir in 1 c. chicken broth and 1/4 c. whipping cream. Heat to boiling, reduce heat to med and stir continuously until thickened. Pour over stuffing and chops. Serve immediately.
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