Pork & Corn Stuffing Bake
Here's an easy to make dish that practically ensures that everyone will clean their plates. The secret to its success is simple...it's stuffing.
Ingredients
1.5 cups Pepperidge Farm® Cornbread Stuffing
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Celery Soup
0.5 cup frozen whole kernel corn
1 small onion, finely chopped (about 1/4 cup)
0.25 cup finely chopped celery
1 pound boneless pork chop, 3/4-inch thick (about 4 pork chops)
1 tablespoon packed brown sugar
1 teaspoon spicy brown mustard
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Celery Soup
0.5 cup frozen whole kernel corn
1 small onion, finely chopped (about 1/4 cup)
0.25 cup finely chopped celery
1 pound boneless pork chop, 3/4-inch thick (about 4 pork chops)
1 tablespoon packed brown sugar
1 teaspoon spicy brown mustard
Instructions
Stir the stuffing, soup, corn, onion and celery in a medium bowl. Spoon the stuffing mixture into a greased 9-inch pie plate. Top with the pork.
Stir the brown sugar and mustard in a small bowl until the mixture is smooth. Spread the mixture on the pork.
Bake at 400°F. for 30 minutes or until the pork is cooked through.
Stir the brown sugar and mustard in a small bowl until the mixture is smooth. Spread the mixture on the pork.
Bake at 400°F. for 30 minutes or until the pork is cooked through.
Pork & Corn Stuffing Bake
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Here's an easy to make dish that practically ensures that everyone will clean their plates. The secret to its success is simple...it's stuffing.
Instructions
Stir the stuffing, soup, corn, onion and celery in a medium bowl. Spoon the stuffing mixture into a greased 9-inch pie plate. Top with the pork.Stir the brown sugar and mustard in a small bowl until the mixture is smooth. Spread the mixture on the pork.Bake at 400°F. for 30 minutes or until the pork is cooked through.
Ingredients
1.5 cups Pepperidge Farm® Cornbread Stuffing1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Celery Soup0.5 cup frozen whole kernel corn1 small onion, finely chopped (about 1/4 cup)0.25 cup finely chopped celery1 pound boneless pork chop, 3/4-inch thick (about 4 pork chops)1 tablespoon packed brown sugar1 teaspoon spicy brown mustard
