1 1/2 cups Pepperidge Farm® Cornbread Stuffing or Pepperidge Farm® Herb Seasoned Stuffing
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Celery Soup (Regular or 98% Fat Free)
1/2 cup whole kernel corn
1 small onion, finely chopped (about 1/4 cup)
1/4 cup finely chopped celery
4 boneless pork chops, 3/4-inch thick (about 1 pound)
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 degrees 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.