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Sunday Pork Chops

"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.
  • Makes
    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

  • 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.
  • 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 thermometer reads 160°.
Nutrition Facts
1 each: 369 calories, 12g fat (5g saturated fat), 34mg cholesterol, 1484mg sodium, 50g carbohydrate (12g sugars, 4g fiber), 14g protein.

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Reviews

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Average Rating:
  • LDaisy
    Jul 13, 2016

    A hit. Stuffing stuck to my pan, but will definitely try again

  • katlaydee3
    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.

  • griglion
    Feb 29, 2012

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

  • nachtwey
    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.

  • MICHIGANGIRL
    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.

  • JeanneMR
    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.