Baked Pork Chops with Garden Stuffing

Baked Pork Chops with Garden Stuffing
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  • 1 tablespoon margarine or butter
  • 1 (16 ounce) bag frozen vegetable combination (broccoli, cauliflower, carrots)
  • 6 bone-in pork chops, ¾-inch thick
  • 4 cups Pepperidge Farm® Herb Seasoned Stuffing
  • ¾ cup water
  • 1 (10.75 ounce) can Campbell's® Condensed Golden Mushroom Soup

1. Mix 1/3 cup soup, 1/2 cup water, vegetables and margarine in saucepan. Heat to a boil. Remove from heat. Add stuffing. Mix lightly. 2. Spoon stuffing mixture into greased 3-quart baking dish. Arrange chops over stuffing. 3. Mix remaining soup and remaining water. Spoon over chops. 4. Bake a...

View full recipe at SpringPad


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