Pork & Corn Stuffing Bake

This was comfort food at its finest!  At 331 calories for a 4th of the pan, I think we are keeping this one!   The glaze on the top of the pork chop was magnificent!


1 1/2 cups Pepperidge Farm® Cornbread Stuffing or Pepperdige Farm Herb Seasoned Stuffing
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Celery Soup or (10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Celery Soup
1/2 cup frozen whole kernel corn
1 small onion, finely chopped (about 1/4 cup)
1/4 cup finely chopped celery
1 pound boneless pork chops, 3/4-inch thick (about 4 pork chops)
1 tablespoon packed brown sugar
1 teaspoon spicy brown mustard

How to Make It:

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°F. for 40 minutes or until the pork is cooked through.

Original recipe from Campbell’s Kitchen



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