Pork and Corn Stuffing Bake

4.1
(17)
14 Reviews
2 Photos

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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Published on August 4, 2021
2
Prep Time:
10 mins
Cook Time:
30 mins
Total Time:
40 mins
Servings:
4
Yield:
4 servings
Jump to Nutrition Facts

Ingredients

  • 1 ½ 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

  • ½ cup whole kernel corn

  • 1 small onion, finely chopped

  • ¼ cup finely chopped celery

  • 4 boneless pork chops, 3/4-inch thick

  • 1 tablespoon packed brown sugar

  • 1 teaspoon spicy brown mustard

Directions

  1. 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.

  2. Stir the brown sugar and mustard in a small bowl until the mixture is smooth. Spread the mixture on the pork.

  3. Bake at 400 degrees F for 30 minutes or until the pork is cooked through.

Tips

Serving Suggestion: Serve with steamed sugar snap peas. For dessert serve a simple parfait: layer vanilla yogurt with chopped apples and grapes.

Nutrition Facts (per serving)

375 Calories
12g Fat
31g Carbs
35g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 375
% Daily Value *
Total Fat 12g 15%
Saturated Fat 3g 14%
Cholesterol 84mg 28%
Sodium 850mg 37%
Total Carbohydrate 31g 11%
Dietary Fiber 4g 14%
Total Sugars 6g
Protein 35g
Vitamin C 3mg 14%
Calcium 16mg 1%
Iron 1mg 5%
Potassium 517mg 11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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