DCB Recipe #17: Pork Chops & Stuffing

Another quick and easy dinner done in the Deep Covered Baker! And you can easily bake this in any casserole dish if you don't have a Baker.

Pork Chops & Stuffing

2 cups Pepperidge Farm Cornbread Stuffing dry mix
1 can (10 3/4-ounces) condensed cream of mushroom soup
1/4 cup finely chopped onion
1/4 cup chopped celery
1/2 cup frozen corn kernels (may use canned)
4 boneless lean pork loin chops (4-5 ounces each)
1 tablespoon packed brown sugar
1 teaspoon spicy-brown mustard

Heat oven to 400 degrees.

Brush inside of Deep Covered Baker with oil.

Mix stuffing, soup, corn, onion, and celery. Spoon into Baker. 

Arrange pork chops in a single layer over stuffing.

Mix brown sugar and mustard; spoon over pork chops.

Bake at 400 degrees for 30 minutes or until pork is done. Makes 4 servings.

1 comment:

Lisa Hunter said...

Hi. Do you have to thaw the pork first, or can you put it in frozen?