Via Taste of Home

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:

Quickview
549k Calories
35g Protein
24g Total Fat
48g Carbs
19% Health Score
Limit These
Calories
549k
27%

Fat
24g
38%

  Saturated Fat
8g
55%

Carbohydrates
48g
16%

  Sugar
14g
16%

Cholesterol
105mg
35%

Sodium
692mg
30%

Get Enough Of These
Protein
35g
70%

Vitamin B1
1mg
74%

Vitamin B3
13mg
69%

Selenium
47µg
68%

Phosphorus
580mg
58%

Vitamin B6
1mg
54%

Vitamin B2
0.44mg
26%

Potassium
751mg
21%

Folate
78µg
20%

Zinc
2mg
18%

Fiber
4g
17%

Vitamin B5
1mg
17%

Magnesium
64mg
16%

Vitamin B12
0.82µg
14%

Iron
2mg
12%

Manganese
0.2mg
10%

Copper
0.18mg
9%

Vitamin C
6mg
8%

Vitamin E
0.94mg
6%

Vitamin A
292IU
6%

Vitamin K
4µg
5%

Calcium
44mg
4%

Vitamin D
0.64µg
4%

covered percent of daily need
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Food Trivia

Almost 70 percent of the red meat eaten globally is goat meat.

Food Joke

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