Ingredients
1 can golden corn soup
1 1/2 c. corn bread stuffing
1/4 c. chopped onion
1/2 tsp. paprika
4 boneless pork chops, 3/4-inch thick
1 Tbsp. brown sugar
1 tsp. spicy brown mustard
Method
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Strip kernels cleanly off the cob — salads, salsas, succotash
Stainless corn holders — elegant summer table, firm grip
Stainless corn holders — grip hot corn on the cob safely
Sausage stuffer for charcuterie, forcemeat preparations
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Strip kernels cleanly off the cob — salads, salsas, succotash
Stainless corn holders — elegant summer table, firm grip
Stainless corn holders — grip hot corn on the cob safely
Sausage stuffer for charcuterie, forcemeat preparations
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Combine soup, stuffing, onion and paprika. Spoon stuffing in 9-inch pie pan. Arrange pork chops and press slightly into stuffing. Combine sugar and mustard; spread lightly over pork chops. Bake at 400° for 30 minutes. Be sure pork chops are done.