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Zucchini Pork Chop Supper Recipe

Photo by: Taste of Home Zucchini Pork Chop Supper Recipe

My mom gave me a recipe for zucchini casserole and I added the meat because I was trying to make a one-dish supper. I look forward to fresh zucchini now.

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Zucchini Pork Chop Supper Recipe

Prep: 10 min. Bake: 1 hour

Yield: 6 Servings

10 60 70

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) 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 and 8 ounces each)
Water or additional milk

Directions

In a large bowl, combine two-thirds of the stuffing mix with butter; place half in a greased 13-in. x 9-in. baking dish. In another large bowl, combine the zucchini, carrots, soup, milk, sour cream, parsley and pepper; spoon over stuffing. Sprinkle remaining buttered stuffing on top.
Crush remaining stuffing mix; place in a shallow bowl. In another shallow bowl, add the water or milk. Dip pork chops in water or milk then roll in stuffing crumbs.
Place pork on top of stuffing mixture. Bake, uncovered, at 350° for 1 hour or until pork chops are tender. Yield: 6 servings.

Nutritional Facts 1 serving (1 each) equals 559 calories, 27 g fat (12 g saturated fat), 70 mg cholesterol, 1,583 mg sodium, 57 g carbohydrate, 4 g fiber, 18 g protein.

Originally published as Zucchini Pork Chop Supper in Country August/September 1996, p51

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