4 American Lamb shoulder chops (arm or blade), 3/4 to 1-inch thick
6 ounces cornbread stuffing mix (1 package)
1 1/3 cups water
2 tablespoons butter or margarine
10 ounces canned corn with red and green peppers and liquid
Servings: 4
Spray a 10-inch skillet with cover with nonstick cooking spray. Brown chops over medium-high heat for 4 to 5 minutes on each side. Remove chops from pan; reduce heat to low. Add water, butter and seasoning packet from the cornbread mix; mix well. Blend in cornbread crumbs, corn and liquid. Place browned chops on top of stuffing. Cover and cook over low heat for 10 to 12 minutes or to desired degree of doneness.
6 ounces cornbread stuffing mix (1 package)
1 1/3 cups water
2 tablespoons butter or margarine
10 ounces canned corn with red and green peppers and liquid
Servings: 4
Spray a 10-inch skillet with cover with nonstick cooking spray. Brown chops over medium-high heat for 4 to 5 minutes on each side. Remove chops from pan; reduce heat to low. Add water, butter and seasoning packet from the cornbread mix; mix well. Blend in cornbread crumbs, corn and liquid. Place browned chops on top of stuffing. Cover and cook over low heat for 10 to 12 minutes or to desired degree of doneness.
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