Baked Pork Chops with Garden Stuffing
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Baked Pork Chops with Garden Stuffing

  • Prep: 15 minutes
  • Serves: 6

Ingredients & Directions

  • 1 can (10 3/4 ounces) Campbell’s® Condensed Golden Mushroom Soup
  • 3/4 cup water
  • 1 bag (16 ounces) frozen California vegetable blend (broccoli, cauliflower, carrots)(broccoli, cauliflower, carrots)
  • 1 tablespoon butter
  • 4 cups Pepperidge Farm® Herb Seasoned Stuffing
  • 2 pounds bone-in pork chop, 3/4-inch thick (about 6 chops)

Heat the oven to 400°F.

Heat 1/3 cup soup, 1/2 cup water, vegetables and butter in a 3-quart saucepan over medium-high heat to a boil.  Remove the saucepan from the heat.  Add the stuffing and mix lightly.  Spoon the stuffing mixture into a greased 3-quart baking dish. Arrange the pork on the stuffing.

Stir the remaining soup and remaining water in a small bowl. Spoon the soup mixture over the pork.

Bake for 40 minutes or until the pork is cooked through.


Tip: You can try varying the vegetable combination or the stuffing flavor for a different spin on this recipe.