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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
  • Total Time
    Prep: 20 min. Bake: 1 hour
  • Makes
    6 servings


  • 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 (10-1/2 ounces) condensed cream of celery soup, undiluted
  • 1/2 cup whole milk
  • 1 cup 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 13x9-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. Place water or milk in another shallow bowl. 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.
Nutrition Facts
1 serving: 559 calories, 27g fat (12g saturated fat), 70mg cholesterol, 1583mg sodium, 57g carbohydrate (13g sugars, 4g fiber), 18g protein.

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