Baked Pork Chops with Garden Stuffing

Stuffing isn't just for the holidays! With this recipe at the ready, you
can enjoy the delicious taste of stuffing and pork chops year-round. So
dig in!

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 the baked pork chops and stuffing with a spinach salad
made with thinly sliced red onion, rounds of kiwi and toasted almonds
tossed with poppy seed dressing. For dessert, what could be better than
butterscotch pudding?
Received on Tue Feb 15 17:55:13 2011