Pork & Corn Stuffing Bake

Here’s a recipe that I’ve made a couple of times and it’s ALWAYS a hit!  I forget about it sometimes though; I like to try new recipes that sometimes I forget about the good ones that I’ve tried before.  Here’s one that I remember my family really liking.  I got this recipe off of a Campbell soup can. It’s what’s for dinner tonight!

Here’s what you need:
1 1/2 cups Pepperidge Farm Herb Seasoned Stuffing
1 can Campbell’s Cream of Celery Soup
1/2 cup whole kernel corn
1 small onion, finely chopped
1/4 cup finely chopped celery
4 boneless pork chops 3/4″ thick
1 Tbsp packed brown sugar
1 tsp spicy brown mustard

Mix stuffing, soup, corn, onion and celery. Spoon into greased 9″ pie plate. Top with chops. Mix sugar and mustard; spoon over chops. Bake at 400 degrees F for 30 minutes or until chops are cooked through. Serves 4.

This recipe is great served with some coleslaw and chunky applesauce.