Source: Campbell's Recipes

Baked Pork Chops with Garden Stuffing
Herb-seasoned stuffing mixed with colorful vegetables make a savory bed for tender, oven-baked pork chops topped with a golden mushroom sauce.
Serves: 6 servings
Prep Time: 15 minutes
Cook Time: 40 minutes


1 can (10 3/4 ounces) Campbell's® Condensed Golden Mushroom Soup
3/4 cup water
1 bag (16 ounces) frozen vegetable combination (broccoli, cauliflower, carrots)
1 tablespoon butter
4 cups Pepperidge Farm® Herb Seasoned Stuffing
6 bone-in pork chop, 3/4-inch thick (about 2 pounds)

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-high 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 the stuffing.
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.

Nutritional Values per Serving using Campbell's Condensed Golden Mushroom Soup: Calories 387, Total Fat 13g, Saturated Fat 5g, Cholesterol 71mg, Sodium 1000mg, Total Carbohydrate 38g, Dietary Fiber 5g, Protein 29g, Vitamin A 39%DV, Vitamin C 50%DV, Calcium 8%DV, Iron 14%DV

Tip: You can try varying the vegetable combination or the stuffing flavor for a different spin on this recipe.