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Sunday Pork Chops Recipe

Sunday Pork Chops Recipe

"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."
TOTAL TIME: Prep/Total Time: 25 min. YIELD:4 servings

Ingredients

  • 1 tablespoon brown sugar
  • 1/4 teaspoon garlic powder
  • 4 bone-in pork loin chops (1 inch thick and 6 ounces each)
  • 1 tablespoon olive oil
  • 1 can (11 ounces) Mexicorn, undrained
  • 1-1/3 cups reduced-sodium chicken broth
  • 1 package (6 ounces) corn bread stuffing mix
  • 2 tablespoons butter

Directions

  • 1. Combine brown sugar and garlic powder; rub over both sides of pork chops. In a large skillet, brown chops in oil over medium heat. Remove from the pan.
  • 2. In the same skillet, combine the Mexicorn, broth, stuffing mix and butter; top with pork chops. Cover and cook for 10-12 minutes or until a meat thermometer reads 160°. Yield: 4 servings.

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.

Reviews for Sunday Pork Chops

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MY REVIEW
Reviewed Mar. 8, 2015

"I thought this dish was okay, but not great. Not sure why, may be the flavor combination was not my favorite. Also, I have found that the thick pork chops usually need to be cooked low and slow to be tender, these were a bit tough."

MY REVIEW
Reviewed Feb. 29, 2012

"The stuffing was very rich and flavorful when combined with the meat juices."

MY REVIEW
Reviewed Mar. 29, 2009

"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."

MY REVIEW
Reviewed Mar. 28, 2009

"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."

MY REVIEW
Reviewed Mar. 26, 2009

"My stuffing turned to mush, there was far too much liquid. If I ever try this again, I'll drain the corn."

MY REVIEW
Reviewed Mar. 26, 2009

"This is very high in sodium. I wonder if there is some way to cut some of it?"

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Wine Pairings

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.