Baked Pork Chops with Garden Stuffing

What could be better than a plate of pork chops and gravy? Add herb
seasoned stuffing and tender vegetables, then serve it up in under an
hour, and you've got a dinner winner any night of the week!

Baked Pork Chops with Garden Stuffing
from Campbell's Kitchen

Prep Time: 15 min.
Bake Time: 40 min.

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

1. Heat the oven to 400°F.

2. 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.

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

4. 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.

Makes: 6 servings.

Kitchen Clip Serve a romaine lettuce salad tossed with tomatoes,
cucumber and a lemony vinaigrette on the side, and vanilla frozen yogurt
drizzled with chocolate sauce for dessert.
Received on Fri Apr 9 17:22:22 2010