1 can (14 1/2oz) chicken broth
1 can (7oz) mexicorn, drained
1 celery rib, chopped
1/4 cup chopped onion
1 egg, lightly beaten
1/4 tsp dried sage leaves, crushed
4 cups corn bread stuffing mix
6 bone-in pork chops
1 1/2 teaspoon Montreal steak seasoning
1 tablespoon oil

1. In a large bowl, combine the first six ingredients; stir in stuffing mix. Transfer to a greased 13 x 9 inch baking dish; set aside.

2. Sprinkle pork chops with steak seasoning. In a large skillet, heat oil over medium heat; brown chops on both sides. Place over stuffing. Bake, uncovered at 400 degrees for 18-22 minutes or until thermometer inserted in pork reads 145 degrees. Let stand 5 minutes before serving.

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