PORK CHOP AND CORN STUFFING BAKE
1 (10 3/4 ounce) can Campbell's Condensed Golden Corn Soup
1/4 cup finely chopped onion
1/4 cup finely chopped celery
1/2 teaspoon paprika
1 1/2 cups Pepperidge Farm Corn Bread Stuffing
4 boneless pork chops, 3/4-inch thick
1 tablespoon packed brown sugar
1 teaspoon spicy brown mustard
Combine (undiluted) soup, celery, onion, paprika and stuffing. Spoon stuffing mixture in (9-inch) greased pie plate. Arrange chops over stuffing mixture; pressing lightly into stuffing.
Combine sugar and mustard; spread evenly over chops.
Bake at 400 degrees F 30 minutes or until chops are fork-tender.
Makes 4 servings
From Cath
Source: Campbell's Soup ad
1 (10 3/4 ounce) can Campbell's Condensed Golden Corn Soup
1/4 cup finely chopped onion
1/4 cup finely chopped celery
1/2 teaspoon paprika
1 1/2 cups Pepperidge Farm Corn Bread Stuffing
4 boneless pork chops, 3/4-inch thick
1 tablespoon packed brown sugar
1 teaspoon spicy brown mustard
Combine (undiluted) soup, celery, onion, paprika and stuffing. Spoon stuffing mixture in (9-inch) greased pie plate. Arrange chops over stuffing mixture; pressing lightly into stuffing.
Combine sugar and mustard; spread evenly over chops.
Bake at 400 degrees F 30 minutes or until chops are fork-tender.
Makes 4 servings
From Cath
Source: Campbell's Soup ad
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