Also a few modifications, but my husband LOVED this on a cold rainy night in Michigan. I sauteed onion and celery in butter till soft, added chicken broth and my own seasoning blend, and added to seasoned bread crumbs and stirred in one beaten egg. (I hate dry stuffing!)I eliminated the corn. I also used the seasoning blend to season both sides of the butterflied pork loin. I had extra stuffing, so I put that in the bottom of the dish, stuffed chops on top, and spooned the soup on top. I cooked with a lid on for the first 30 min, and the lid off for the remaining time to get that crispiness everyone mentioned. I served with roasted cauliflower.