1 can (10 3/4 oz.) Campbells golden corn soup
1/4 c. each finely chopped celery and onion
1/2 tsp. paprika
1 1/2 c. corn bread stuffing
4 boneless pork chops, 3/4 inch thick
1 tbsp. brown sugar
1 tsp. spicy brown mustard

Combine soup, celery, onion, paprika and stuffing. In 9 inch greased pie plate, spoon stuffing mixture. Arrange chops over stuffing mixture, pressing lightly into stuffing.

Combine sugar and mustard, spread evenly over chops.

Bake at 400 degrees 30 minutes, or until chops are fork-tender.