Golden Pork Chops Recipe
Golden Pork Chops Recipe photo by Taste of Home

Golden Pork Chops Recipe

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I have a large family and am always looking for easy recipes that will please all of them. This pork chop dish is definitely one of them. —Betty Sparks, Windsor, Connecticut
TOTAL TIME: Prep: 10 min. Bake: 35 min.
MAKES:4 servings
TOTAL TIME: Prep: 10 min. Bake: 35 min.
MAKES: 4 servings


  • 1 can (14-3/4 ounces) cream-style corn
  • 1/2 cup finely chopped onion
  • 1/2 cup finely chopped celery
  • 1/2 teaspoon paprika
  • 1-1/2 cups crushed corn bread stuffing
  • 4 boneless pork loin chops (6 ounces each)
  • 1 tablespoon brown sugar
  • 1 tablespoon spicy brown mustard

Nutritional Facts

1 each: 244 calories, 4g fat (1g saturated fat), 20mg cholesterol, 614mg sodium, 41g carbohydrate (9g sugars, 3g fiber), 12g protein


  1. In a large bowl, combine the corn, onion, celery and paprika. Stir in stuffing. Transfer to a greased 11x7-in. baking dish.
  2. Arrange pork chops over stuffing. Combine brown sugar and mustard; spread over chops. Bake, uncovered, at 400° for 35-40 minutes or until meat juices run clear. Yield: 4 servings.
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 Jan. 29, 2016

"Very tasty, quick and easy. I baked the stuffing alone for 10 minutes, added my brined chops, and baked them for about 25 minutes (145 deg)."

Reviewed Sep. 16, 2014

"This is such a great recipe for one of those nights when you're in a hurry and don't really know what to cook. I had pork chops but needed someone else's input on what to do with them. I followed the recipe by heart and both the pork chops and stuffing came out great."

Reviewed Mar. 23, 2014

"We have made this recipe since my mom first found it in the magazine years ago. It was always my sister's choice for her birthday dinner. Mom used the Stove Top cornbread stuffing mix, added to the corn, and put in a pie plate. I'm sure she has doubled the stuffing and corn to put in a 9x13 pan. She made the mustard and brown sugar sauce to taste. We've never had a problem with anything being too moist or too dry. It's always delicious!"

Reviewed Nov. 16, 2013

" whole family enjoyed this recipe.....the stuffing was the best."

Reviewed Oct. 27, 2013

"Will not make it again. Didn't care for the sweetnest of the corn or the taste on the porkchops with the brown sugar and mustard. Recipe seems disconnected."

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