Sunday Pork Chops Recipe

By lewolfe50

"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."

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

Details

Servings 4
Adapted from tasteofhome.com

Preparation

Step 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.

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.