Ingredients
- 4 pork chops (boneless)
- 200 gr pepperidge farm corn bread -stuffing
- 30 gr onion (finely chopped)
- 26 gr celery (finely chopped)
- 14 gr packed brown sugar
- 5 ml spicy brown mustard
- 1 gr paprika
- 1 package campbells golden corn soup
Prep Time: 10 minutes. Cook Time: 30 minutes
1. Combine soup, stuffing, celery, onion and paprika.
In a 23 cm greased pie plate, spoon stuffing. Arrange chops on stuffing, pressing lightly into stuffing.
2. Combine sugar and mustard. Spread mixture evenly over chops.
3. Bake at 400'F. 30 minutes or until chops are no longer pink. Garnish with celery leaves if desired. Serves 4
