Pork & Corn Stuffing Bake
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Pork & Corn Stuffing Bake

  • Prep: 10 minutes
  • Serves: 4

Ingredients & Directions

  • 1.5 cups Pepperidge Farm® Cornbread Stuffing
  • 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Celery Soup or (10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Celery Soup
  • 1/2 cup frozen whole kernel corn
  • 1 small onion, finely chopped (about 1/4 cup)
  • 1/4 cup finely chopped celery
  • 1 pound boneless pork chop, 3/4-inch thick (about 4 pork chops)
  • 1 tablespoon packed brown sugar
  • 1 teaspoon spicy brown mustard

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.

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

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


Serving Suggestion: Serve with steamed sugar snap peas. For dessert serve a simple parfait: layer vanilla yogurt with chopped apples and grapes.