Golden Pork Chops Recipe
- 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
- 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.
1 each: 244 calories, 4g fat (1g saturated fat), 20mg cholesterol, 614mg sodium, 41g carbohydrate (9g sugars, 3g fiber), 12g protein.
Reviews for Golden Pork Chops
"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!"
"Yummy.....my whole family enjoyed this recipe.....the stuffing was the best."
"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."
"This was just a so-so recipe. I found it to be sweet with the canned corn and cornbread stuffing. May try again with regular stuffing mix, and whole kernel corn."
"pork chops were bland. Just not a good recipe. They weren't dried out like some other people said, but they were not flavorful either. I won't make this again."
"Just tried this recipe tonight...I enjoyed the flavor and the ease of preparation. I will be making this again :)"
"I have made this recipe several times, we LOVE it and it is so easy to make"
"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."
"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."
"Not very good. Corn was too watery and chops not done enough. Not one of the better recipes."
"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!"
"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."
"Except that I didn't have any stuffing mix, so I used fresh bread cubes and added some leftover corn and rice--STILL outstanding!!"
"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?"
"My Husband Loved this! Will make it again. I only had regular mustard and made the glaze with that, I made cronbread and crumbled it up and used it, & it still tasted great!"
"When I make this recipe I use a standard Stove Top variety stuffing mix. Whatever I have on hand to make it work!"
"We loved the glaze on the pork chops but weren't all that crazy about the stuffing...a personal tate thing, not that there was anything wrong with the recipe."
"Stove Top sells a cornbread stuffing mix (available about anywhere I've shopped). Since the celery and onion are 'finely chopped', I'm guessing that this person crushes that stuffing into more of a large bread crumb to use in the recipe."
"i think it is found in the same area of the grocery store where you would find stuffing mixes--generally near the poultry. Corn bread is used more commonly in the south for poultry"
"What is crushed corn bread stuffing I have never heard of that."