262-853-4144; 826 Main St., Suite 2, Union Grove, WI 53182 ugafbcoordinator@yahoo.com

Yields 6 servings

Pork Chop Zucchini Bake

30 minPrep Time

1 hrCook Time

1 hr, 30 Total Time

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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

  1. In a large bowl, combine two-thirds of the stuffing mix with butter.
  2. Place half of mixture in a greased 13- x 9-in. baking pan.
  3. In another large bowl, combine the zucchini, carrots, soup, milk, sour cream, parsley and pepper.
  4. Spoon over stuffing in baking pan.
  5. Layer remaining stuffing mixture on top.
  6. Crush remaining dry stuffing mix to make crumbs; place in shallow bowl.
  7. Place water or milk in another shallow bowl.
  8. Dip pork chops in water or milk, then roll in stuffing crumbs.
  9. Place crumb covered pork chops on top of stuffing mixture in baking pan.
  10. Bake uncovered at 350F for 1 hour or until pork chops are tender.

Notes

Serve with a green salad, vegetable and light dessert.

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https://ugfoodbank.org/pork-chop-zucchini-bake/