Pork Chops with Cornbread Stuffing |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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In our family we love stuffing instead of potatoes. Add a vegetable and you have a fantastic meal. Ingredients:
1 can (14-1/2 ounces) chicken broth |
1 can (7 ounces) mexicorn, drained |
1 celery rib, chopped |
1/4 cup chopped onion |
1 egg, lightly beaten |
1/4 teaspoon dried sage leaves, crushed |
4 cups corn bread stuffing mix |
6 bone-in pork loin chops (6 ounces each) |
1-1/2 teaspoons montreal steak seasoning |
1 tablespoon canola oil |
Directions:
1. In a large bowl, combine the first six ingredients; stir in stuffing mix. Transfer to a greased 13-in. x 9-in. baking dish.
2. Sprinkle pork chops with steak seasoning. In a large skillet, heat oil over medium heat; brown chops on both sides. Place over stuffing. Bake, uncovered, at 400° for 18-22 minutes or until a thermometer inserted in pork reads 145°. Let stand for 5 minutes before serving. Yield: 6 servings.
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