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Ingredients
- 1 3/4 cups Swanson® Chicken Stock
- 1/8 teaspoon ground red pepper
- 1 cup frozen whole kernel corn
- 1 stalk celery, chopped (about 1/2 cup)
- 1 medium onion, chopped (about 1/2 cup)
- 4 cups Pepperidge Farm® Corn Bread Stuffing
- Vegetable cooking spray
- 6 boneless pork chops, 3/4-inch thick (about 1 1/2 pounds)
- 2 tablespoons packed brown sugar
- 2 teaspoons spicy-brown mustard
Preparation
Step 1
1. Heat the stock, red pepper, corn, celery and onion in a 3-quart saucepan over medium heat to a boil. Remove the saucepan from the heat. Add the stuffing and mix lightly.
2. Spray a 3-quart shallow baking dish with the cooking spray. Spoon the stuffing into the baking dish. Top with the pork. Stir the brown sugar and mustard in a small bowl until the mixture is smooth. Spread the brown sugar mixture over the pork.
3. Bake at 400°F. for 30 minutes or until the pork is cooked through.
Makes: 6 servings (1 pork chop and 3/4 stuffing per serving).