Pork Chops and Stuffing

By Mague

Ingredients

• 2 cups Pepperidge Farm Cornbread Stuffing dry mix
• 1 can (10 3/4-ounces) condensed 98% fat-free cream of celery soup
• 1/4 cup finely chopped onion
• 1/4 cup chopped celery
• 1/2 cup frozen corn kernels (may use canned)
• 4 boneless lean pork loin chops (4-5 ounces each)
• 1 tablespoon packed brown sugar
• 1 teaspoon spicy-brown mustard

Preparation

Step 1

Heat oven to 400 degrees.
Brush inside of Cranberry Deep Covered Baker with oil.
Mix stuffing, soup, corn, onion, and celery. Spoon into Baker.
Arrange pork chops in a single layer over stuffing.
Mix brown sugar and mustard; spoon over pork chops.
Bake at 400 degrees for 30 minutes or until pork is done. Makes 4 servings.