Pork Chop & Stuffing Dinner

1 Tbsp; peanut oil
6 pork chops
1 small vidalia onion chopped
2 celery stalks, chopped
2 green apples, peeled, cored and coarsely chopped
1(14-oz.) can chicken broth
1(10-3/4 oz) can condensed cream of celery soup, undiluted
1/4 cup dry white wine
6 cups herb-seasoned stuffing cubes

Salt and pepper to taste, you may not need it as it taste good without it.

Preheat the oven to 375 degrees. Lightly spray a 13X9-in. baking dish with Pam cooking spray.

Heat peanut oil in a large deep skillet until hot. Add pork chops and cook until browned on both sides. Remove from skillet and set aside.

Add onion and celery to same skillet, cook and stir until onion is tender. Add apples, cook and stir for about 1 minute. Add chicken broth, undiluted soup and wine, mix well. simmer remove from the heat. Stir in stuffing cubes until moistened.

Spread the stuffing mix in prepared baking dish. Place pork chops on top of stuffing, pour any accumulated juices over pork chops.

Cover the baking dish tightly with a non-stick foil and bake until pork chops are juicy and barley pink in the center, about 30 to 45 minutes.