Pork Chops & Dressing

6-8 pork chops (I used bone-in)
one batch of delicious tasty cornbread (I left out the creamed corn this time)
1/2 cup butter
16 oz. beef broth (chicken broth would work fine – beef broth was all I had)
1 can cream of chicken soup

Make cornbread according to directions. When it comes out of the oven, flip it into a large mixing bowl. Add the butter, and break apart the cornbread until it’s well-combined with the butter. Add broth, soup, and then taste. Add salt and pepper if necessary.

Heat skillet (medium high-ish), then pour in a couple of tablespoons of your favorite oil. Season pork chops with salt and pepper, then brown on each side for 3-4 minutes.

Spray a baking dish with non-stick spray, and place browned pork chops along the bottom of the dish. Spread dressing mixture on top of the pork chops, then cover the baking dish with aluminum foil.

Bake (covered) on 350 for about 45 minutes. Then remove foil and bake another 15 minutes.