 |
Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
|
I love this recipe because it tastes like a 'real' Sunday supper, but I donât 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 |
Directions:
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.
2. 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.
|
|