Pork & Corn Stuffing Bake
Yield
4 servingsPrep
10 minCook
30 minReady
40 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | can |
soup, golden corn
10 3/4 oz |
* |
| 1 ½ | cups |
cornbread
stuffing |
* |
| ¼ | cup |
celery
finely chopped |
|
| ¼ | cup |
onions
finely chopped |
|
| ½ | teaspoon |
paprika
|
|
| 4 | each |
pork chops
boneless, 3/4 inch thick |
*
|
| 1 | tablespoon |
brown sugar
packed |
|
| 1 | teaspoon |
prepared mustard
spicy brown |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | can |
soup, golden corn
10 3/4 oz |
* |
| 355 | ml |
cornbread
stuffing |
* |
| 59 | ml |
celery
finely chopped |
|
| 59 | ml |
onions
finely chopped |
|
| 2.5 | ml |
paprika
|
|
| 4 | each |
pork chops
boneless, 3/4 inch thick |
*
|
| 15 | ml |
brown sugar
packed |
|
| 5 | ml |
prepared mustard
spicy brown |
|
Directions
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℉ (200℃) for 30 minutes or until chops are no longer pink.
Garnish with celery leaves if desired.
