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.
Preparation Time15 min
Cooking Time40 min
- 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 cups Pepperidge Farm Herb Seasoned Stuffing
- 6 bone-in pork chops, 3/4-inch thick (about 2 pounds)
Heat the oven to 400 degrees F.
Heat 1/3 cup soup, 1/2 cup water, vegetables and butter in a 3-quart saucepan over medium-high heat to a boil.
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.
Stir the remaining soup and remaining water in a small bowl. Spoon the soup mixture over the pork.
Bake for 40 minutes or until the pork is cooked through.