Baked Pork Chops with Garden Stuffing

What could be better than a plate of pork chops and gravy? Add herb seasoned stuffing and tender vegetables, then serve it up in under an hour, and you've got a dinner winner any night of the week!

Prep Time: 15 min.
Bake Time: 40 min.

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 chops, 3/4-inch thick (about 2 pounds)

1. Heat the oven to 400 degrees F.

2. 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.

3. Stir the remaining soup and remaining water in a small bowl. Spoon the soup mixture over the pork.

4. Bake for 40 minutes or until the pork is cooked through.

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

Makes: 6 servings

Recipe and photograph provided courtesy of Campbell's Kitchen.