Baked Pork Chops with Garden Stuffing
1 can (10 3/4 oz.) Campbell’s® Condensed Golden Mushroom Soup
3/4 cup water
1 bag (16 oz.) frozen vegetable combination, (broccoli, cauliflower,
1 tbsp. butter
4 cups Pepperidge Farm® Herb Seasoned Stuffing
6 bone-in pork chops, 3/4″ thick
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 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
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.