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Zucchini Pork Chop Supper Recipe

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. —Linda Martin, Rhinebeck, New York
TOTAL TIME: Prep: 10 min. Bake: 1 hour YIELD:6 servings

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

  • 1. 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.
  • 2. 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.
  • 3. 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.

Wine Pairings

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.