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.Stir the brown sugar and mustard in a small bowl until the mixture is smooth. Spread the mixture on the pork.Bake at 400°F. for 30 minutes or until the pork is cooked through.
1.5 cups Pepperidge Farm® Cornbread Stuffing1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Celery Soup0.5 cup frozen whole kernel corn1 small onion, finely chopped (about 1/4 cup)0.25 cup finely chopped celery1 pound boneless pork chop, 3/4-inch thick (about 4 pork chops)1 tablespoon packed brown sugar1 teaspoon spicy brown mustard
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