Baked Pork Chops with Garden Stuffing
Some of the best recipes for pork chops are dredged in a delicious gravy like these Baked Pork Chops with Garden Stuffing. Served on a bed of herb-seasoned stuffing and mixed vegetables, it is then topped with a mushroom sauce that is simple mouthwatering. A meal that can feed a hungry family, serve up this hearty dish and watch it disappear before your eyes. You'll be eating every last bite of your plate.
Serves6
Preparation Time15 min
Cooking Time40 min
Ingredients
- 1 can (10.75 - ounces) Campbell's Condensed Golden Mushroom Soup
- 3/4 cup water
- 1 bag (16 ounces) frozen vegetable combination (broccoli, cauliflower, carrots)
- 1 tablespoon butter
- 4 cup Pepperidge Farm Herb Seasoned Stuffing
- 6 bone-in pork chops, 3/4-inch thick (about 2 pounds)
Instructions
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Heat the oven to 400 degrees F.
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Heat 1/3 cup soup, 1/2 cup water, vegetables and butter in a 3-quart saucepan over medium-high heat to a boil.
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Remove the saucepan from the heat. Add the stuffing and mix lightly. Spoon the stuffing mixture into a greased 3-quart baking dish. Arrange the pork on the stuffing.
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Stir the remaining soup and remaining water in a small bowl. Spoon the soup mixture over the pork.
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Bake for 40 minutes or until the pork is cooked through.