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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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