6 cups PEPPERIDGE FARM® Corn Bread Stuffing
1 (14 oz.) can Swanson® Chicken broth
1 small apple, peeled, cored and chopped
1/4 cup chopped celery
1 1/3 cups FRENCH'S® Crispy Fried Onions
4 (3/4 inch thick) boneless pork chop
1/2 cup peach-apricot sweet & sour sauce
1 Tbsp. FRENCH'S® Honey Dijon Mustard
HEAT oven to 375°F. Combine stuffing, broth, apple, celery and 2/3 cup Crispy Fried Onions in 2-quart greased baking dish. Arrange chops on top of stuffing.
MIX sweet & sour sauce with mustard. Pour over pork. Bake 40 minutes or until pork is no longer pink in center.
TOP with remaining 2/3 cup onions. Bake 5 minutes until onions are golden.