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Pork and Corn Stuffing Bake

Pork and Corn Stuffing Bake

  • Prep

    10 m
  • Cook

    30 m
  • Ready In

    40 m
Campbell's Kitchen

Campbell's Kitchen

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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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 375 kcal
  • 19%
  • Fat:
  • 11.8 g
  • 18%
  • Carbs:
  • 30.9g
  • 10%
  • Protein:
  • 34.6 g
  • 69%
  • Cholesterol:
  • 84 mg
  • 28%
  • Sodium:
  • 850 mg
  • 34%

Based on a 2,000 calorie diet

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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.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

BKcook
10

BKcook

3/31/2010

This is really good. I used cream of chicken, but would probably be good with cream of mushroom, too. Next time I would saute the onions to give them a milder taste-- the onion was really strong in the stuffing. I didn't add corn because I didn't have any. I would definitely make this again. The sauce on the chops is delicious!

AnnaCW
9

AnnaCW

12/13/2011

WOW! Just the dish we were looking for... and it turned out great! Did make changes, just used what we had in the house (and not the biggest fan of celery). We mixed a box of stuffing, can of cream of mush soup, can of corn, part of a red onion chopped and sauteed. I doubled the glaze, which could have easily been tripled (at least) to go over the 4 pork chops. Loved the glaze! We just cooked in 9X13 pan. My husband absolutely loved it (as did I) and it was SO easy!! Will definitely be making this one again! :)

Pet Terrier
7

Pet Terrier

12/14/2011

Probably the best baked pork chop recipe I've ever eaten. I recommend salting/peppering the chops and hitting them with a fast sear in fry pan before baking. OH, also, double the brown sugar/spicy mustard glaze... THEN it's time to bake. Outstanding.

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