This is a nice variation on the traditionally uninspiring pork chop:

Pork & Corn Stuffing Bake

From Campbell’s Kitchen

 

1½ C Pepperidge Farm® Cornbread Stuffing

1 can (10¾ oz.) Campbell's® Cream of Celery Soup

½ C whole kernel corn

1 small onion, finely chopped 

¼ C finely chopped celery

4 boneless pork chops, ¾" thick 

1 TBS packed brown sugar

1 tsp. spicy brown mustard

 

Mix the stuffing, soup, corn, onion and celery. Spoon into greased 9" pie plate; top with chops. Mix the brown sugar and mustard and spoon over chops. Bake at 400° F for 30 minutes, or until chops are done. Serves 4.

My mother and her cousin Jackie have a divine recipe for pork as well. It’s one of my favorite ways to eat chops:

Pork Chop-Spaghetti Casserole

1 pkg. pork chops (bone-in and thick)

1 pkg. spaghetti pasta

2 cans tomato soup base (Campbell's)

½ onion, peeled and minced

1 C grated cheese (any kind you prefer)

½ C Parmesan cheese

Salt, pepper and parsley to taste

Flour to dredge chops

A bit of oil for frying

 

Rinse the pork chops in cold water, and then dredge in flour. In a frying pan, add a bit of oil and brown the chops on both sides. Cook the pasta until done in a pot of boiling water, then drain. In a large bowl, mix the pasta, the tomato soup base (with ½ cup of water), the onions, and the grated cheese. Also mix in the salt, pepper and parsley to taste. In a large baking dish coated with non-stick spray, spread out the spaghetti mixture evenly on the bottom. Set the browned pork chops on top of this, and then sprinkle with the Parmesan cheese. Bake covered with foil at 350º for one hour, or until the meat is cooked through and no longer pink inside.

The combination sounds odd, but it truly is an excellent dish.