Pork And Cornbread Stuffing Casserole

• 1/2 teaspoon paprika
• 1/16 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 4 (1 3/4 lb) pork chops, bone-in
• 2 tablespoons butter
• 1 1/2 cups onions, chopped
• 3/4 cup celery, thinly sliced
• 3/4 cup carrot sticks
• 1/4 cup parsley, chopped, fresh
• 1 (14 ounce) can chicken broth
• 4 cups prepared stuffing, corn bread

1. Preheat oven to 350 degrees F. Lightly coat 13x9-inch dish with nonstick cooking spray; set sdifr.
2. Combine butter in large skillet over medium-heat. Add pork chops. Cook 2 minutes or just until browned; turn over and cook 1 minute longer. Transfer to plate; set aside.
3. Add onion, celery, carrots and parsley to skillet. Cook and stir 4 minutes or until onions are translucent. Add broth; bring to a boil over high heat. Remove from heat; add stuffing and fluff with a fork. Transfer mixture to prepared baking dish. Place browned pork chops on top. Cover; bake 25 minutes or until pork is no longer pink in center.
4. VARIATION: For a one-skillt meal, use an ovenproof skillet. Place browned pork chops on mixture in skillet, cover and bake as directed.

paprika, salt, garlic, black pepper, pork chops, butter, onions, celery, carrot sticks, parsley, chicken broth, corn bread

Taken from www.food.com/recipe/pork-and-cornbread-stuffing-casserole-368991 (may not work)