My husband Terry picked a winner with this dish! Honestly I would have passed this one right by, shows how little I know after so many years of cooking..........
But truth be told we cook from our memories and thankfully my husband has different memories surrounding food than I do. We came from very different backgrounds and by virtue of that difference, we have food memories on opposite ends of the spectrum. Which as it turns out is a very happy difference indeed!
|Golden Pork Chops|
|Golden Pork Chops, oven ready.|
We have made this dish more than once, and for this version, we used a bit more meat and doubled the spicy topping. Word of wisdom, double the topping!
Terry appreciates everything I cook and I am having a great time being treated to what he discovers and wants to cook as we;;, and now let's get on to the recipe.....
Golden Pork Chops
adapted from: Taste of Home Casseroles, Slow Cookers, and Soups
1 can - 14 - 16 oz creamed corn
1/2 c minced onion
1/2 c minced celery
1/2 t paprika
1 1/2 c crushed corn bread stuffing (not stove top)
4 boneless pork loin chops 3/4 inch and about 6 oz each
1 T brown sugar
1 T spicy brown mustard
In a large bowl combine the corn, onion, celery and paprika.
Stir in stuffing mix, transfer to a prepared 7X11 baking dish.
Arrange pork chops over the top.
Combine the brown sugar and mustard, spread evenly over the top of the chops. Bake uncovered 35-40 minutes or until done in your oven.
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