Zucchini Pork Chop Supper
Source of Recipe
BBR
Recipe Introduction
Posted by: Marilla_Cuthbert Posted by: HDMac_WA
It turned out great with a couple of exceptions. I had to cook it 1 hour uncovered and half an hour covered because the chops weren't nearly done. And I used cream of mushroom instead of cream of celery. My family loved it. We thought we would like it without the pork chops as a side dish. You could also do it with chicken. I think chicken would be even better. It is a definite keeper.
List of Ingredients
1 package (14 ounces) seasoned cubed stuffing mix, divided
1/4 cup butter or margarine, melted
2 pounds zucchini. cut into 1/2-inch pieces
1/2 cup grated carrots
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
1/2 cup milk
1 cup (8 ounces)sour cream
1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley flakes
1/2 teaspoon pepper
6 pork loin chops (1 inch thick)
water or additional milk
Recipe
Combine two-thirds of the stuffing mix with butter; place half in a greased 13-in. x 9-in. x 2-in. 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 pork chops are tender.
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