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45 minutes
Prep: 15 minutes
Cook: 30 minutes
14 calories per serving view nutrition facts
4 servings
suggest servings
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| 10 3/4 | ounces | soup, golden corn | |
| 1 1/2 | cups | cornbread stuffing mix | |
| 1/4 | cup | celery | finely chopped |
| 1/4 | cup | onion | finely chopped |
| 1/2 | teaspoon | paprika | |
| 4 | each | pork chops | boneless, 3/4 inch thick |
| 1 | tablespoon | brown sugar | |
| 1 | teaspoon | dijon mustard | spicy |
Combine soup, stuffing, celery, onion and paprika.
In a 9 inch greased pie plate, spoon stuffing mixture.
Arrange chops on stuffing mixture, pressing lightly into stuffing.
Combine sugar and mustard. Spread mixture evenly over chops.
Bake at 400 degrees F for 30 minutes or until chops are no longer pink.
Garnish with celery leaves if desired.
| % Daily Value* | |
| Total Fat 0.0g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 21mg | 1% |
| Total Carbohydrate 4.0g | 1% |
| Dietary Fiber 0.0g | 2% |
| Sugars 3.0g | |
| Protein 0.0g | 1% |
| Vitamin A | 3% | Vitamin C | 2% | |
| Calcium | 1% | Iron | 1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Ideas on the amount of food for serving a crowd of about 100 people....
i enjoy making the potato soup it was so simple and tasty to boot. my house smell so good when i walk in the door. serve with salad and toasty cheese bread.what a quick and easy supper.
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