Baked Pork Chops with Garden Stuffing
Herb-seasoned stuffing mixed with colorful vegetables make a savory bed for tender, oven-baked pork chops topped with a golden mushroom sauce.
Ingredients
1 can (10 3/4 ounces) Campbell’s® Condensed Golden Mushroom Soup
0.75 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)
0.75 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)
Instructions
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.
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.
Baked Pork Chops with Garden Stuffing
Herb-seasoned stuffing mixed with colorful vegetables make a savory bed for tender, oven-baked pork chops topped with a golden mushroom sauce.
Directions
Print
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.
Ingredients
1 can (10 3/4 ounces) Campbell’s® Condensed Golden Mushroom Soup0.75 cup water1 bag (16 ounces) frozen California vegetable blend (broccoli, cauliflower, carrots)(broccoli, cauliflower, carrots)1 tablespoon butter4 cups Pepperidge Farm® Herb Seasoned Stuffing2 pounds bone-in pork chop, 3/4-inch thick (about 6 chops)
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