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I've had this recipe for several years and really don't remember where I first got it. I have a large family and am always looking for easy recipes that will please all of them. This is definitely one of them.
Nutritional Facts 1 serving (1 each) equals 244 calories, 4 g fat (1 g saturated fat), 20 mg cholesterol, 614 mg sodium, 41 g carbohydrate, 3 g fiber, 12 g protein.
Originally published as Golden Pork Chops in Country Extra November 1999, p49
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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Reviewed on Apr. 07, 2013 by KY_Cook
Just tried this recipe tonight...I enjoyed the flavor and the ease of preparation. I will be making this again :)
Reviewed on Nov. 13, 2012 by gregorym42
I have made this recipe several times, we LOVE it and it is so easy to make
Reviewed on Nov. 12, 2012 by 5mixednuts
Cornbread dressing is not usually our thing but we were happily surprised. What a great way to dress up the simple boneless pork chop. This dish will become one of our regulars.
Reviewed on Sep. 26, 2012 by swinny
I used stove top and mixed with it with the corn. I think my chops were a little tough. It had a good flavor. Will try covering chops w/foil next time and see if that helps.
Reviewed on Sep. 20, 2012 by SLGebby
Not very good. Corn was too watery and chops not done enough. Not one of the better recipes.
Reviewed on Aug. 10, 2012 by katesgarden
Made these for lunch today, and they were great. I didn't add celery (was out), doubled the onion to make up for it, and used French's honey mustard instead of mixing sugar and spicy mustard. Very Good!
Reviewed on Jan. 07, 2012 by agnes24
It was ok. I used stove top instead but my pork chops weren't tender and I'm not sure why. I ended up making pork fried rice with the leftovers.
Reviewed on Sep. 09, 2011 by kellydin86
My family loved this recipe and it was so simple my husband even was able to make it! I love simple, quick, yet tasty meals.
Reviewed on Sep. 04, 2011 by grandmaellie
Except that I didn't have any stuffing mix, so I used fresh bread cubes and added some leftover corn and rice--STILL outstanding!!
Reviewed on Jul. 06, 2011 by Linda Katherine
My husband and I are not big mustard fans. Is there a good substitute for mustard? AND do you make the stuffing according to package directions or do you put it in the pan dry?
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