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"I love this recipe because it tastes like a 'real' Sunday supper, but I don’t have to spend my whole Sunday making it," says Trisha Kruse of Eagle, Idaho. "Instead, I can bike or work in my garden all day and still have this amazing dish on the table to wind up the weekend with a home-cooked, sit-down meal for my family."
This recipe is:
Contest Winning
Quick
Nutritional Facts 1 serving equals 369 calories, 12 g fat (5 g saturated fat), 34 mg cholesterol, 1,484 mg sodium, 50 g carbohydrate, 4 g fiber, 14 g protein.
Originally published as Sunday Pork Chops in Simple & Delicious September/October 2006, p37
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Reviewed on Mar. 29, 2009 by nachtwey
I agree about companies offering healthier products - and not just low sodium. How about MSG free, fat-free, artificial sweetener free, etc. I don't use packaged, processed products much anymore. Make your own stuffing mix and save some money! Save stale bread in the freezer. Toast it on a cookie sheet at 400 degrees in the oven for about 10 minutes, then cube it, toss it with a little healthy olive oil, your own seasonings such as pepper, sage, oregano and rosemary. And use frozen corn - it's flash frozen when fresh and has no additives, no salt, no liquids. All of the above worked great with the recipe, and leave out the butter.
Reviewed on Mar. 28, 2009 by MICHIGANGIRL
STOVE TOP DOES MAKE A LOW-SODIUM VERSION OF THEIR STUFFING MIXES. YOU CAN ALSO DRAIN AND RINSE THE MEXICORN BEFORE USING TO REMOVE SODIUM, AS IT ISN'T OFFERED IN A LOWER SODIUM VERSION. I USE THE MEXICORN REGULARLY AND THIS IS WHAT I HAVE TO DO. TOO BAD MORE COMPANIES DON'T OFFER US THE CHOICE OF LOW-SODIUM VERSIONS OF THEIR PRODUCTS.
Reviewed on Mar. 26, 2009 by JeanneMR
My stuffing turned to mush, there was far too much liquid. If I ever try this again, I'll drain the corn.
Reviewed on Mar. 26, 2009 by Hush
This is very high in sodium. I wonder if there is some way to cut some of it?
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