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Zucchini Pork Chop Supper

Total Time

Prep: 20 min. Bake: 1 hour

Makes

6 servings

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
Zucchini Pork Chop Supper Recipe photo by Taste of Home

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 (10-1/2 ounces) condensed cream of celery soup, undiluted
  • 1/2 cup 2% milk
  • 1 cup sour cream
  • 1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley flakes
  • 1/2 teaspoon pepper
  • Water or additional milk
  • 6 pork loin chops (1 inch thick and 8 ounces each)

Directions

  1. 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.
  2. 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.
  3. 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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