Sunday Pork Chops
Total TimePrep/Total Time: 25 min.
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.