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Golden Pork Chops




Source of Recipe


Betty Sparks in Taste of Home magazine


Recipe Introduction


I liked this combination quite a lot, but found the finished dish a little sweet. Next time I will either omit the brown sugar or make my own creamed corn – the canned is very sweet. I also think that the pork chops would benefit from being brined.


Recipe Link: http://www.tasteofhome.com/recipes/golden-pork-chops

List of Ingredients




1 can (14-3/4 ounces) cream-style corn
1/2 cup finely chopped onion
1/2 cup finely chopped celery
1/2 teaspoon paprika
1-1/2 cups crushed corn bread stuffing (I used Pepperidge Farm)
4 boneless pork loin chops (6 ounces each)
1 tablespoon brown sugar
1 tablespoon spicy brown mustard


Recipe



Heat the oven to 400 degrees.

Mix the corn, onion, celery and paprika. Add the stuffing. Stir and spread in the bottom of a greased 11x7-inch baking dish. Combine the brown sugar and mustard. Place the chops on top and spread them with the mustard mixture.

Bake, uncovered, for 35-40 minutes, or until the chops are done (145F).

Serves 4.