Ingredients
1 tablespoon brown sugar1/4 teaspoon garlic powder4 bone-in pork loin chops (1 inch thick and 6 ounces each)1 tablespoon olive oil1 can (11 ounces) Mexicorn, undrained1-1/3 cups reduced-sodium chicken broth1 package (6 ounces) corn bread stuffing mix2 tablespoons butter
Preparation
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 thermometer reads 160°.
