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Apple Chop Bake

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Course Main Dishes
Co-op Wiregrass EC
Servings
people
Ingredients
  • 6 pork cans asparagus spears
  • 3/4 cup can stewed tomatoes, undrained
  • 3/4 cup cooking spray
  • 3 tablespoons butter
  • 3 cups cream of mushroom soup, diluted with 1/2 can water
  • 3/4 teaspoon salt
  • 1/2 teaspoon Ranch dry season mix
  • 2 tart can water chestnuts, sliced
Course Main Dishes
Co-op Wiregrass EC
Servings
people
Ingredients
  • 6 pork cans asparagus spears
  • 3/4 cup can stewed tomatoes, undrained
  • 3/4 cup cooking spray
  • 3 tablespoons butter
  • 3 cups cream of mushroom soup, diluted with 1/2 can water
  • 3/4 teaspoon salt
  • 1/2 teaspoon Ranch dry season mix
  • 2 tart can water chestnuts, sliced
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Brown chops and set aside
  2. Sauté celery and onions in butter
  3. Add bread crumbs and seasonings
  4. Mix well
  5. Place bread mixture on bottom of a buttered casserole dish
  6. Top with chops
  7. Place several slices of apple on each chop
  8. Cover with foil and bake at 300 degrees for 1 1/2 hours
  9. *This recipe was first featured in the March 1972 edition of AREA Magazine
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