Recipe by Campbell's Kitchen
"Here's an easy to make dish that practically ensures that everyone will clean their plates. The secret to it's success is simple...it's stuffing."
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1 1/2 cups
Pepperidge Farm® Cornbread Stuffing or Pepperidge Farm® Herb Seasoned Stuffing
1 (10.75 ounce) can
Campbell's® Condensed Cream of Celery Soup or Campbell's® Condensed 98% Fat Free Cream of Celery Soup
whole kernel corn
onion, finely chopped
finely chopped celery
boneless pork chops, 3/4-inch thick
packed brown sugar
spicy brown mustard
This is really good. I used cream of chicken, but would probably be good with cream of mushroom, too. Next time I would saute the onions to give them a milder taste-- the onion was really strong in the stuffing. I didn't add corn because I didn't have any. I would definitely make this again. The sauce on the chops is delicious!
Took a poster's advise and cooked 40 minutes -my bad - way too long. Also, for us, this was very salty.
WOW! Just the dish we were looking for... and it turned out great! Did make changes, just used what we had in the house (and not the biggest fan of celery). We mixed a box of stuffing, can of cream of mush soup, can of corn, part of a red onion chopped and sauteed. I doubled the glaze, which could have easily been tripled (at least) to go over the 4 pork chops. Loved the glaze! We just cooked in 9X13 pan. My husband absolutely loved it (as did I) and it was SO easy!! Will definitely be making this one again! :)
Probably the best baked pork chop recipe I've ever eaten.
I recommend salting/peppering the chops and hitting them with a fast sear in fry pan before baking.
OH, also, double the brown sugar/spicy mustard glaze... THEN it's time to bake.
I made this today on a whim and my husband loved it. Only thing i added some was minced garlic. Have to have garlic in almost everything. I did not have spicy brown mustand so i used dijon mustard and it turned out great. Husband said it was worth having again
Always been one of my favorites!
OH MY! This is delicious. 4 stars because I didn't follow it exactly. It's a great recipe to work with. I only had an onion and carrot on hand so I used that and no celery. I finely diced them, sauteed them in butter and stirred them into the stuffing mixture. I had cream of chicken soup so I used that instead of celery soup. I used 2 cups stuffing and added a half a can of water to the mix. BUT I don't think it needed extra liquid. I will not add extra next time. I had dijon mustard so I used that. I doubled the glaze portion and spread it all over the top of the pork. The glaze was nice and caramelized and wonderful. Some may have dripped into the stuffing which just added to the yumminess of the stuffing. The corn added a nice sweetness. I may actually put just a little finely diced apple in the stuffing next time too. The pork and stuffing together in one bite...oh, yummy. A great combo of sweet and salty in this dish. I will be doing this recipe again and probably for other family.
Pretty good. Everyone liked it. I did saute the onion in a little butter before mixing it with the stuffing mix. The glaze was nice. sweet & tangy.
* Percent Daily Values are based on a 2,000 calorie diet.
Pork and Corn Stuffing Bake
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 106
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