This stick-to-the-ribs dish simmers in
the oven with little attention from you so you have more time
to spend with the family.
Baked
Pork Chops with Corn Stuffing
- 1 (12-ounce) package frozen
corn coufflé, defrosted*
1/4 cup water
1 tablespoon margarine or butter
1 1/2 cups plain stuffing mix
4 (1/2-inch-thick) pork loin chops
1 pinch salt and ground black pepper
1 tablespoon vegetable oil
1/4 cup reduced-sodium chicken broth or water
- Preheat oven to 375°F
(190°C).
- Combine water and margarine
in medium saucepan; bring to a boil. Remove from heat; stir in
stuffing mix and corn soufflé.
- Season pork with salt
and pepper. Heat vegetable oil in large skillet over medium-high
heat. Add pork; cook on each side for 3 to 4 minutes or until
golden brown. Place in 9-inch-square baking dish. Pour broth
around pork. Spoon stuffing mixture over each pork chop; cover.
- Bake for 30 minutes. Uncover;
bake for 10 to 15 minutes or until stuffing is lightly browned
and pork is no longer pink in center.
Makes 4 servings.
*To Defrost: Remove tray
from outer carton; remove film. Microwave on MEDIUM (50%) power
for 6 to 7 minutes.
Recipe and photograph are
the property of Nestlé® and Meals.com, used with permission.
