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Pork & Corn Stuffing Bake

Pork & Corn Stuffing Bake

Here's an easy to make dish that practically ensures that everyone will clean their plates. The secret to its success is simple... it's stuffing.

4 Servings

30 Minutes

INGREDIENTS:

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

METHOD:

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.

CHEF'S NOTES:

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

Campbells

Recipe from campbellskitchen.com