30 Oct '10

OK, this was a bit weird. I wrote a post, published it and it disappearred! I'll try again...

I slept in this morning since I'm a bit tired still after all those graves. I got up, had my porridge and then got most of my errands run. Now I'm just waiting on supper to finish.

Glazed Pork Chops with Corn Stuffing

1 3/4 cups Swanson® Chicken Stock
1/8 teaspoon ground red pepper
1 cup frozen whole kernel corn
1 stalk celery, chopped (about 1/2 cup)
1 medium onion, chopped (about 1/2 cup)
4 cups Pepperidge Farm® Corn Bread Stuffing
Vegetable cooking spray
6 boneless pork chops, 3/4-inch thick (about 1 1/2 pounds)
2 tablespoons packed brown sugar
2 teaspoons spicy-brown mustard

1. Heat the stock, red pepper, corn, celery and onion in a 3-quart saucepan over medium heat to a boil. Remove the saucepan from the heat. Add the stuffing and mix lightly.

2. Spray a 3-quart shallow baking dish with the cooking spray. Spoon the stuffing into the baking dish. Top with the pork. Stir the brown sugar and mustard in a small bowl until the mixture is smooth. Spread the brown sugar mixture over the pork.

3. Bake at 400°F. for 30 minutes or until the pork is cooked through.

Makes: 6 servings (1 pork chop and 3/4 stuffing per serving).

The stuffing is a bit dry, but otherwise I think it's good.  I've already set back my clock, so it will soon be bedtime.