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Source: Campbell's Recipes
Tagged With: 6 servings
Sweet and Sour Stuffed Pork Chops
Pineapple, brown sugar, soy sauce and a touch of vinegar flavor a moist cornbread stuffing that pairs beautifully with baked pork chops.  Ready in an hour, this recipe is a keeper!
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Serves: 6 servings
Prep Time: 15 minutes
Cook Time: 45 minutes
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6 boneless pork chop, 1 1/4-inch thick
1 can (about 8 ounces) crushed pineapple
1/2 cup water
1 stalk celery, chopped (about 1/2 cup)
1/4 cup Butter (1/2 stick)
2 tablespoons packed brown sugar
2 tablespoons soy sauce
1 tablespoon vinegar
1/4 teaspoon garlic powder
1 package (8 ounces) Pepperidge Farm® Corn Bread Stuffing (about 4 cups)

Cut a horizontal slit, with a sharp knife, through each chop to form a pocket. Set the chops aside.
Stir the pineapple, water, celery, butter, sugar, soy, vinegar and garlic powder in a 3-quart saucepan and heat to a boil over medium heat. Remove the saucepan from the heat. Add the stuffing and mix lightly to coat.
Divide the stuffing mixture evenly into the pork chop pockets. Place the chops in a 2-quart shallow baking dish. Cover the dish.
Bake at 350°F. for 20 minutes. Uncover the dish and bake for 25 minutes or until the chops are cooked through.

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