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Baked Pork Chops with Garden Stuffing

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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)


  1. Heat the oven to 400 degrees F.

  2. Heat 1/3 cup soup, 1/2 cup water, vegetables and butter in a 3-quart saucepan over medium-high heat to a boil.

  3. 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.

  4. Stir the remaining soup and remaining water in a small bowl. Spoon the soup mixture over the pork.

  5. Bake for 40 minutes or until the pork is cooked through.

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Do you bake this covered or uncovered?

A healthy food for those who are conscious about what they eat. The veggies are good for you, it's kind of a detoxifier and the fact that this is baked makes it good for you body. I want to try this for a change.

My mouth was watering just looking at the picture of these Baked Pork Chops with Garden Stuffing. I couldn't wait to try them and I must tell you they taste even better than they look. The pork chops are tender and juicy, and the simple "down home" combination of flavors really delivers. I served it with a tossed green salad, and some crispy Italian bread for a perfect weeknight dinner.

These pork chops look like a comfort food recipe to die for! It is something I would make when it is raining and cold outside. I may make it with pork fillet instead of chops and serve it with roast potatoes as well or on a bed of fragrant rice.

I just love your recipies they are so good and very easy to make with my grandkids around they are always hungry they know when they are here I always make a good dinner for them I would like to thank u darlene


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