Pork Chop-Stuffing Bake

• 6 pork rib chops, cut into 3/4-inch thick
• 3 Tbsp. butter or oleo
• 1 c. chopped celery
• 1/2 c. chopped onion
• 3 c. herb-seasoned stuffing mix
• 1 egg, slightly beaten
• 1 (17 oz.) can cream-style corn
• 1 (10 oz.) pkg. frozen mixed vegetables
• paprika

1. Trim fat from chops.
2. In skillet, cook trimmings until, about 1 tablespoon fat.
3. Brown the chops in hot fat; season with salt and pepper.
4. Remove chops from pan.
5. Add butter to drippings in skillet.
6. Add celery and onion, cook until tender.
7. Remove skillet from heat; add stuffing mix, tossing to coat.
8. Combine egg and corn; blend with stuffing.
9. Spoon mixture into 12 x 7 1/2 x 2-inch baking dish.
10. Cook vegetables in boiling salted water for 5 minutes; drain.
11. Sprinkle over stuffing mixture.
12. Top with browned chops.
13. Bake in 350u0b0 oven, uncovered for 55 minutes.
14. Sprinkle chops with paprika.

pork, butter, celery, onion, egg, creamstyle, frozen mixed vegetables, paprika

Taken from www.cookbooks.com/Recipe-Details.aspx?id=523798 (may not work)