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.