Wednesday, August 8, 2012

Pork and Corn Stuffing Bake

Years ago, I found this recipe on the back of a Campbell's Golden Corn Soup can. They no longer make that kind of soup, so Campbell's has come up with alternate version of this recipe and it's just as delicious!
But.....of course, I made a few changes!

I've prepared this recipe without the 
pork chops many times before. 
It became an 'asked-for' dish for BBQ's and potlucks.

The pork chops are tender, with a little zip to them. 
The stuffing is full of flavor.

And, the combination of the two is....

Pork and Corn Stuffing Bake
1 1/2 cups cornbread or herb seasoned stuffing
1 can cream of celery soup
1/2 cup whole kernel corn
1 small onion, finely chopped (about 1/4 cup)
1/4 cup finely chopped celery
4 boneless poke chops, 3/4 inch thick (about 1 lb)
1/8 cup melted butter
1 TBSP brown sugar
1 1/2 tsp spicy brown mustard

Stir the stuffing, soup, corn, onion and celery in a medium bowl.
Spoon the stuffing mixture into a greased 9 in pie plate or 8x8 baking dish.

Mix together butter, brown sugar and mustard.
Pour half over the stuffing mixture.

Place pork chops on top.
Spoon remaining mustard mixture over pork chops.

Bake at 400* for 30 minutes or until the pork is cook through. 

This recipe is easily doubled.

1 comment:

  1. I have made this using a can of creamed corn in place of the creamed soup. Very good.


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