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Pork & Corn Stuffing Bake

This image courtesy of campbellskitchen.com

Don't worry about doing dishes after making Pork & Corn Stuffing Bake because you are going to eat every last bit until your plate is practically clean. Easy to make, the stuffing is what makes this recipe for pork chops simply irresistible. Ready in 30 minutes, the hardest part is waiting for the casserole to cook, but once it is done, get ready to dig in.

Serves4

Preparation Time10 min

Cooking Time30 min

Cooking MethodCasserole

Ingredients

  • 1 1/2 cup Pepperidge Farm Cornbread Stuffing or Pepperidge Farm Herb Seasoned Stuffing
  • 1 can (10.75 ounces) Campbell's Condensed Cream of Celery Soup
  • 1/2 cup whole kernel corn
  • 1 small onion, finely chopped (about 1/4 cup)
  • 1/4 cup finely chopped celery
  • 4 boneless pork chops, 3/4-inch thick (about 1 pound)
  • 1 tablespoon packed brown sugar
  • 1 teaspoon spicy brown mustard

Instructions

  1. Preheat oven to 400 degrees F.

  2. 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.

  3. Stir the brown sugar and mustard in a small bowl until the mixture is smooth. Spread the mixture on the pork.

  4. Bake at 400 degrees F. for 30 minutes or until the pork is cooked through.

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This was a decent "quick and easy" meal. Very little prep work. And, it used mostly pantry staples. I didn't think there would be enough liquid to make the stuffing. But it was almost too wet. I would use low sodium items next time. This wasn't my favorite dish but I can see it appearing on the dinner table again.

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