4 American Lamb Shoulder Chops, 3/4 to 1-Inch thick
1 6-oz. Pkg. Cornbread Stuffing Mix
1-1/3 cups Water
2 Tbsps. Butter or Margarine
1 11-oz. can Corn with Red and
Green Peppers and Liquid

Spray a 10-inch skillet with cover with non-stick 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.