Brown Sugar Glazed Pork Chops

Brown Sugar Glazed Pork Chops

31
LYNN WILLIAMS 0

"Sweet glazed pork chops go well with bread dressing- no gravy required!"

Ingredients {{adjustedServings}} servings 584 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 584 kcal
  • 29%
  • Fat:
  • 22.4 g
  • 34%
  • Carbs:
  • 69.8g
  • 23%
  • Protein:
  • 25.9 g
  • 52%
  • Cholesterol:
  • 110 mg
  • 37%
  • Sodium:
  • 1047 mg
  • 42%

Based on a 2,000 calorie diet

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Directions

  1. In a small skillet melt 1/2 tablespoon butter or margarine. Add onion and celery and saute until translucent. Add saute mixture to a large bowl with bread, Greek seasoning and broth. Mix to coat bread evenly, not too soggy.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. Spread bread mixture/stuffing in the bottom of a lightly greased 9x13 inch baking dish. Top with pork chops; if desired, sprinkle chops with additional Greek seasoning. In a medium bowl combine the brown sugar and melted butter or margarine and mix together. Brush mixture over the tops of the pork chops and drizzle over chops and stuffing, allowing some to seep into the stuffing.
  4. Bake in the preheated oven for about 30 minutes or until internal temperature of the pork has reached 145 degrees F (63 degrees C). Baking time will vary slightly depending on thickness of chops. If desired, baste with additional butter/sugar mixture while baking. Serve by dishing chops out of the baking dish, including stuffing. Enjoy!
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Reviews 31

  1. 49 Ratings

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charlotte
1/16/2004

This was VERY easy, and my family really enjoyed it. I used a package of stuffing mix I had on hand, and prepared it according to package instructions for water and butter before spreading it in the pan and putting the chops on it.

CSANDST1
8/29/2002

I enjoyed this but my husband did not like the stuffing. He thinks it was the brown sugar. Oh well.

KRISTINADI
3/10/2006

After reading the other reviews, I made a few changes and the dish turned out great. I cut the butter and brown sugar glaze in half and cut way back on the chicken broth. I mixed the stuffing with my hands and added the broth just a little at a time. It was easy to not create soggy dressing. I added chopped dried fruit which gave the stuffing a sweetness that went well with the brown sugar. I also changed the spices to what I had on hand.