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Pork Chop, Zucchini, Tomato and Stuffing Casserole

1 large zucchini, sliced 1/4 inch thick
3 tomatoes, sliced, and then cut in fourths
6 pork chops (1/2 inch thick)
1 (14 ounce) bagherb seasoned Pepperidge Farm stuffing (cubed)
1 (10 1/2 ounce) can cream of mushroom soup
1 cup sour cream
14-13 cup milk
12-1 cup mozzarella cheese, shredded
12-1 cup parmesan cheese, shredded
garlic salt


In one saucepan put in all zucchini and saute it until it is tender (about 10 minutes). Make sure you keep turning the zucchini over. Season them with garlic salt. In another saucepan brown the pork chops seasoned with the pepper and garlic salt (I use alot of garlic salt) on both sides. Place the chops in a 9x13 baking dish and then put the tomatoes in the saucepan and let them cook a little bit. In a bowl combine the soup and sour cream and milk. Then once mixed add in the stuffing and coat well. Lay the zucchini on the pork chops, then the tomatoes, and sprinkle with a little salt. Then spread the stuffing on the other layers and sprinkle the cheeses on top. Bake in an oven at 350 for 35-45 minutes, or until chops are fully cooked through.

Source: www.food.com