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4 servings
suggest servings
| 1 | can | soup, golden corn | 10 3/4 oz |
| 1 1/2 | cups | corn bread | stuffing |
| 1/4 | cup | celery | finely chopped |
| 1/4 | cup | onion | finely chopped |
| 1/2 | teaspoon | paprika | |
| 4 | each | pork chops | boneless, 3/4 inch thick |
| 1 | tablespoon | brown sugar | packed |
| 1 | teaspoon | prepared mustard | spicy brown |
Combine soup, stuffing, celery, onion and paprika. In a 9 inch greased pie plate, spoon stuffing.
Arrange chops on stuffing, pressing lightly into stuffing.
Combine sugar and mustard. Spread mixture evenly over chops.
Bake at 400 degrees F for 30 minutes or until chops are no longer pink.
Garnish with celery leaves if desired.
| % Daily Value* | |
| Total Fat 0.0g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 21mg | 1% |
| Total Carbohydrate 4.0g | 1% |
| Dietary Fiber 0.0g | 2% |
| Sugars 3.0g | |
| Protein 0.0g | 1% |
| Vitamin A | 3% | Vitamin C | 2% | |
| Calcium | 1% | Iron | 1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Chefs and gourmets the world over eagerly await the arrival of spring. No other time of year can match the bounty of...
This recipe was very quick and easy. It was something different to do with ground beef, and it is quite tasty. I will definately make it again! Thank You!!
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