1 cn Campbell’s Golden Corn Soup
-(10 3/4 oz) 1 1/2 c Pepperidge Farm Corn Bread
-Stuffing 1/4 c Finely chopped celery
1/4 c Finely chopped onion
1/2 t Paprika
4 Boneless pork chops, 3/4″
-thick 1 T Packed brown sugar
1 t Spicy brown mustard
Prep Time: 10 minutes. Cook Time: 30 minutes 1. Combine soup, stuffing, celery, onion and paprika. In a 9″ 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