Recipe by Campbell's Kitchen
"Herb-seasoned stuffing mixed with colorful vegetables make a savory bed for tender, oven-baked pork chops topped with a golden mushroom sauce."
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1 (10.75 ounce) can
Campbell's® Condensed Golden Mushroom Soup
1 (16 ounce) bag
frozen vegetable combination (broccoli, cauliflower, carrots)
margarine or butter
Pepperidge Farm® Herb Seasoned Stuffing
bone-in pork chops, 3/4-inch thick
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.
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 =)
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!!
The stuffing/vegetable mixture was good, anyway. I did not care at all for the pork chops.
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.
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