Pork Chops & Corn Stuffing Bake

In a large bowl, combine:
1 1/2 c cornbread stuffing mix
2 celery, sliced
1/2 onion, diced
1/2 c corn (I used frozen sweet corn)
1 can cream of celery soup

When combined, pour into greased 9-inch pie pan.  Top with 4 boneless pork chops. 

Combine 2 TB brown sugar and 2 tsp brown spicy mustard.  Spread over porkchops.

Bake at 400 for 30 minutes or until meat is cooked through.