Sunday Pork Chops
Sunday Pork Chops might be a good recipe to expand your main course recipe box. This recipe makes 4 servings with 550 calories, 35g of protein, and 24g of fat each. For $3.08 per serving, this recipe covers 24% of your daily requirements of vitamins and minerals. A mixture of brown sugar, olive oil, low sodium chicken broth, and a handful of other ingredients are all it takes to make this recipe so tasty. 17 people have made this recipe and would make it again. It is brought to you by Taste of Home. From preparation to the plate, this recipe takes roughly 25 minutes. Overall, this recipe earns a pretty good spoonacular score of 71%. If you like this recipe, take a look at these similar recipes: Sunday Supper Stuffed Pork Chops, Cream Cheese Potatoes, Sugar Snap Peas, Sunday Chops and Stuffing, and Garlic Baked Pork Chops + FREE PORK CHOPS.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 15 minutes
Ingredients:
1 tablespoon brown sugar
2 tablespoons butter
1 package (6 ounces) corn bread stuffing mix
1/4 teaspoon garlic powder
1-1/3 cups reduced-sodium chicken broth
1 can (11 ounces) Mexicorn, undrained
1 tablespoon olive oil
4 bone-in pork loin chops (1 inch thick and 6 ounces each)
Equipment:
frying pan
kitchen thermometer
Cooking instruction summary:
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 meat thermometer reads 160°. Yield: 4 servings. Originally published as Sunday Pork Chops in Simple & DeliciousSeptember/October 2006, p37 Nutritional Facts 1 serving equals 369 calories, 12 g fat (5 g saturated fat), 34 mg cholesterol, 1,484 mg sodium, 50 g carbohydrate, 4 g fiber, 14 g protein. Print Add to Recipe Box Email a Friend
Step by 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.
2. Remove from the pan.
3. 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°.
Nutrition Information:
covered percent of daily need
