Cooking Directions

• 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 30 minutes or until the pork is cooked through.

Ingredients

• 1.5 cups Pepperidge Farm® Cornbread Stuffing
• 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Celery Soup
• 0.5 cup frozen whole kernel corn
• 1 small onion, finely chopped (about 1/4 cup)
• 0.25 cup finely chopped celery
• 1 pound boneless pork chop, 3/4-inch thick (about 4 pork chops)
• 1 tablespoon packed brown sugar
• 1 teaspoon spicy brown mustard