The chops I used were 1 inch thick, so I cooked them a little longer. Since this meant we only had two chops, Hubby and I shared one at each of the two meals we had from this recipe.
3/4 Cup Chicken Stock 2 Cups Corn Bread Stuffing
1/8 Tsp Ground Red Pepper 12 Ounce Boneless Pork Chops
2 Cups Frozen Corn 2 Tbl Brown Sugar
1/2 Tsp Onion Powder 2 Tsp Spicy Mustard
Heat oven to 425 degrees. Mix broth, pepper, corn and onion powder in saucepan. Heat to a boil. Remove from heat. Add stuffing. Mix lightly. Spray a 2 quart baking dish with cooking spray. Spoon stuffing into dish. Top with chops. Mix sugar and
mustard and spread over chops. Bake for 45 minutes or until 150 degrees.
4 servings - Per Serving: 421 Cal (39% from Fat, 19% from Protein, 42% from Carb); 21 g Protein; 19 g Tot Fat; 5 g Sat Fat; 8 gMono Fat; 44 g Carb; 5 g Fiber; 9 g Sugar; 49 mg Calcium; 2 mg Iron; 804 mg Sodium