Ingredients
1 package (14 ounces) seasoned cubed stuffing mix, divided1/4 cup butter, melted2 pounds zucchini, cut into 1/2-inch pieces1/2 cup grated carrots1 can (10-1/2 ounces) condensed cream of celery soup, undiluted1/2 cup 2% milk1 cup sour cream1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley flakes1/2 teaspoon pepperWater or additional milk6 pork loin chops (1 inch thick and 8 ounces each)
Preparation
In a large bowl, combine two-thirds of the stuffing mix with butter; place half in a greased 13x9-in. baking dish. In another large bowl, combine the zucchini, carrots, soup, milk, sour cream, parsley and pepper; spoon over stuffing. Sprinkle remaining buttered stuffing on top.
Crush remaining stuffing mix; place in a shallow bowl. Place water or milk in another shallow bowl. Dip pork chops in water or milk, then roll in stuffing crumbs.
Place pork on top of stuffing mixture. Bake, uncovered, at 350° for 1 hour or until pork chops are tender.
