| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Main dish, Pork | 4 | Servings | |
INGREDIENTS
| 1 | Campbell's Golden Corn Soup | |
| 10 3/4 oz | ||
| 1 1/2 | c | Pepperidge Farm Corn Bread |
| Stuffing | ||
| 1/4 | c | Finely chopped celery |
| 1/4 | c | Finely chopped onion |
| 1/2 | t | Paprika |
| 4 | Boneless pork chops, 3/4" | |
| thick | ||
| 1 | T | Packed brown sugar |
| 1 | t | Spicy brown mustard |
INSTRUCTIONS
Prep Time: 10 minutes. Cook Time: 30 minutes Combine soup, stuffing, celery, onion and paprika. In a 9" greased pie plate, spoon stuffing. Arrange chops on stuffing, pressing lightly into stuffing. Combine sugar and mustard. Spread mixture evenly over chops. Bake at 400'F. 30 minutes or until chops are no longer pink. Garnish with celery leaves if desired. Serves 4 From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 137
Calories From Fat: 29
Total Fat: 3.2g
Cholesterol: 61.4mg
Sodium: 53.1mg
Potassium: 405.1mg
Carbohydrates: 4.7g
Fiber: <1g
Sugar: 3.9g
Protein: 21g