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Zucchini Pork Chop Supper

 Zucchini Pork Chop Supper
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. —Linda Martin, Rhinebeck, New York
6 ServingsPrep: 10 min. Bake: 1 hour


  • 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


  • 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°

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Zucchini Pork Chop Supper (continued)

Directions (continued)

  • 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.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.