A wonderful all-in-one dinner! Simple, quick and delicious!
1 (6 oz) package corn bread stuffing
1 (10-3/4 oz) condensed cream of celery soup
1/2 cup whole kernel corn (I used frozen, thawed)
1/4 cup finely chopped onion
1/4 cup finely chopped celery
4 boneless pork chops (about 1 pound)
2 tablespoons packed brown sugar
2 teaspoons spicy-brown mustard
1. Spray a 9-inch pie plate with the cooking spray. In a medium bowl, combine the stuffing, soup, corn, onion and celery; blend well. Spoon mixture into the prepared pie plate. Place pork chops on top of stuffing mixture.
2. In a small bowl, stir together the brown sugar and mustard. Spoon evenly over the chops.
3. Bake at 400 degrees F for 30 minutes or until the chops are cooked through and meat is no longer pink. Makes 4 servings.