This was dinner last night. We both enjoyed it very much!!!
Zucchini Pork Chop Supper
1 package (14 oz.) cubed stuffing mix, divided
1/4 cup butter, melted
2 lbs. zucchini, cut into 1/2" pieces
1/2 grated carrots
1 can (10 3/4 oz.) condensed cream of celery soup, undiluted
1/2 cup milk
1 cup (8 oz.) sour cream
1 TB. chopped fresh parsley or 1 tsp. dried parsley flakes
1/2 tsp. pepper
6 pork loin chops (1" thick)
Water or additional milk
Combine 2/3 of the stuffing mix with butter; place half in a greased 13 x 9" baking dish. Combine the zucchini, carrots, soup, milk, sour cream, parsley and pepper; spoon over stuffing. Sprinkle remaining buttered stuffing on top. Crush remaining stuffing mix; dip pork chops in water or milk and coat with the stuffing crumbs. Place on top of casserole. Bake uncovered, at 350 for 1 hour or until chops are tender. Yield: 6 servings
Zucchini Pork Chop Supper
1 package (14 oz.) cubed stuffing mix, divided
1/4 cup butter, melted
2 lbs. zucchini, cut into 1/2" pieces
1/2 grated carrots
1 can (10 3/4 oz.) condensed cream of celery soup, undiluted
1/2 cup milk
1 cup (8 oz.) sour cream
1 TB. chopped fresh parsley or 1 tsp. dried parsley flakes
1/2 tsp. pepper
6 pork loin chops (1" thick)
Water or additional milk
Combine 2/3 of the stuffing mix with butter; place half in a greased 13 x 9" baking dish. Combine the zucchini, carrots, soup, milk, sour cream, parsley and pepper; spoon over stuffing. Sprinkle remaining buttered stuffing on top. Crush remaining stuffing mix; dip pork chops in water or milk and coat with the stuffing crumbs. Place on top of casserole. Bake uncovered, at 350 for 1 hour or until chops are tender. Yield: 6 servings