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Pork Chops with Zucchini Dressing

Total Time

Prep: 15 min. Bake: 50 min.


6 servings

When my mom was in her 90s, I copied all her recipes and made a cookbook that I sent as a Christmas gift to my children, nieces and nephews. These tender pork chops were always one of my favorites. -Marguery Saxe, Wilbraham, Massachusetts


  • 1 celery rib, chopped
  • 1 small onion, chopped
  • 2 tablespoons butter
  • 3 cups chopped zucchini
  • 3 cups cubed bread, toasted
  • 1 egg white, lightly beaten
  • 2 tablespoons minced fresh parsley or 2 teaspoons dried parsley flakes
  • 1 teaspoon poultry seasoning
  • 6 bone-in pork loin chops (1/2 inch thick and about 2 pounds)
  • 2 teaspoons chicken bouillon granules
  • 2 tablespoons hot water


  1. In a skillet, saute celery and onion in butter until tender. In a bowl, combine the zucchini, bread cubes, egg white, parsley and poultry seasoning. Stir in celery mixture. Cover and refrigerate.
  2. Arrange pork chops in a greased 13-in. x 9-in. baking dish. Dissolve bouillon in hot water; drizzle over chops. Bake, uncovered, at 325° for 30 minutes. Top with zucchini dressing. Cover and bake 20 minutes longer or until meat juices run clear.

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