Pork Chop Zucchini Bake
Yields 6 servings
Pork Chop Zucchini Bake
30 minPrep Time
1 hrCook Time
1 hr, 30 Total Time
Ingredients
- 1 package (14 ounces) seasoned Cubed Stuffing Mix, divided
- 1/4 cup Butter, melted
- 2 pounds Zucchini, cut into 1/2 inch pieces
- 1/2 cup Grated Carrots
- 1 can (10-3/4 ounces) 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
- Water or additional milk
Instructions
- In a large bowl, combine two-thirds of the stuffing mix with butter.
- Place half of mixture in a greased 13- x 9-in. baking pan.
- In another large bowl, combine the zucchini, carrots, soup, milk, sour cream, parsley and pepper.
- Spoon over stuffing in baking pan.
- Layer remaining stuffing mixture on top.
- Crush remaining dry stuffing mix to make crumbs; place in shallow bowl.
- Place water or milk in another shallow bowl.
- Dip pork chops in water or milk, then roll in stuffing crumbs.
- Place crumb covered pork chops on top of stuffing mixture in baking pan.
- Bake uncovered at 350F for 1 hour or until pork chops are tender.
Notes
Serve with a green salad, vegetable and light dessert.
7.8.1.2
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https://ugfoodbank.org/pork-chop-zucchini-bake/
Union Grove Area Foodbank Inc.
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