Chops-on-Top Pork & Stuffing Supper

Tonight's dinner was from the Food and Family magazine, the holiday 2005 issue. It turned out great! What's not to love? You get every food group (except dairy) all in one pan! Easy clean up too.
I give this recipe a 4

Prep time: 15 min. Total time: 35
min.

6 boneless center-cut pork chops. ( I used 4 and it worked just as well)
2 Tbsp. Honey Dijon Mustard
2 Tbsp. margarine (this is only to coat the pan while you cook the chops so I just used cooking
spray)
1/4 cup Catalina dressing
3 large carrots, thinly sliced (about 1 1/2 cups)
2 large red apples, unpeeled, coarsely chopped (about 2 cups)
1 pkg (6 oz.) Stuffing Mix for Chicken

1. Coat chops with mustard. Melt margarine in large deep nonstick skillet on medium heat. Add chops; cook 6 min. on each side or until browned and juices run clear. Remove from skillet; set
aside.
2. Add 1 1/2 cups water, dressing and carrots to skillet. Cook 6-8 min. or until carrots are tender. Stir in apples and stuffing mix.
3. Return chops to skillet; cover. Turn off heat. Let stand 5 min.

Makes 6
(or 4) servings.