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READY IN 50 mins

Baked Pork Chops with Garden Stuffing

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Read Reviews (5)

"Herb-seasoned stuffing mixed with colorful vegetables make a savory bed for tender, oven-baked pork chops topped with a golden mushroom sauce." — Campbell's Kitchen

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Original recipe makes 6 servings Change Servings

1 (10.75 ounce) can Campbell's® Condensed Golden Mushroom Soup
3/4 cup water
1 (16 ounce) bag frozen vegetable combination (broccoli, cauliflower, carrots)

1 tablespoon margarine or butter
4 cups Pepperidge Farm® Herb Seasoned Stuffing
6 bone-in pork chops, 3/4-inch thick

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Directions

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.
Spoon stuffing mixture into greased 3-quart baking dish. Arrange chops over stuffing.
Mix remaining soup and remaining water. Spoon over chops.
Bake at 400 degrees F for 40 minutes or until chops are done.

Kitchen-Friendly View

PREP 10 mins
COOK 40 mins
READY IN 50 mins

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Reviews More Reviews

Dec 21, 2008

This is an excellent recipe. My fiance absolutely loved it. I have made this several times. I recommend that onion powder is sprinkled on the chops.

—SapphireAngel

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Dec 30, 2009

I made this with some cream of mushroom soup that I had on hand and a bag of frozen asparagus stirfry mixed veggies. I seasoned the pork with a little pepper and seasoned salt before puting them in with the stuffing mix. This recipe is a definite keeper! So quick and easy and oh so good =)

—Cristie Edwards

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6 Ratings

Oct 20, 2010

Instead of using the mushroom soup, I use cream of celery soup(always use it instead of water in stuffing/dressing). Chop up an onion and add it also...makes a difference!!

—lisamalone

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Feb 12, 2008

The stuffing/vegetable mixture was good, anyway. I did not care at all for the pork chops.

—Susie

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Feb 20, 2013

This recipe was quick and easy, I added some spices to the Cream of Mushroom Soup, like sage, dry parsley, some fresh ground pepper, I also browned my Pork Loins, I baked for 35 minutes the next time I will only bake for 20-25 minutes so the Loins don't dry out.

—nina smith

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