adapted from Taste of Home Cooking School Cookbook, 2012
1 1/4 c chicken broth
3/4 c chopped onion
3/4 c frozen corn
1 celery rib, chopped
dash cayenne pepper
3 c crushed Pepperidge Farm herb seasoned stuffing
3 pork sirloin cutlets
2 Tbsp brown sugar
2 Tbsp Dijon mustard
In a large saucepan, bring the first five ingredients to a boil. Remove from the heat; stir in stuffing. Transfer to a 13x9 baking dish coated with cooking spray; top with pork chops. Combine brown sugar and Dijon mustard and spread over pork chops. Bake uncovered at 400 degrees for 25-30 minutes.
MUSIC TO COOK BY
1 1/4 c chicken broth
3/4 c chopped onion
3/4 c frozen corn
1 celery rib, chopped
dash cayenne pepper
3 c crushed Pepperidge Farm herb seasoned stuffing
3 pork sirloin cutlets
2 Tbsp brown sugar
2 Tbsp Dijon mustard
In a large saucepan, bring the first five ingredients to a boil. Remove from the heat; stir in stuffing. Transfer to a 13x9 baking dish coated with cooking spray; top with pork chops. Combine brown sugar and Dijon mustard and spread over pork chops. Bake uncovered at 400 degrees for 25-30 minutes.
MUSIC TO COOK BY
DR. HOOK - SHARING THE NIGHT TOGETHER
Until next time, Happy Cooking! : )
“Reunion reveals friendship potentials that haven't yet been emerged in the past.”
― Toba Beta, My Ancestor Was an Ancient Astronaut
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