Sunday Pork Chops Recipe
- 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
- 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.
1 each: 369 calories, 12g fat (5g saturated fat), 34mg cholesterol, 1484mg sodium, 50g carbohydrate (12g sugars, 4g fiber), 14g protein.
Reviews for Sunday Pork Chops
"A hit. Stuffing stuck to my pan, but will definitely try again"
"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."
"The stuffing was very rich and flavorful when combined with the meat juices."
"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."
"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 stuffing turned to mush, there was far too much liquid. If I ever try this again, I'll drain the corn."
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.