Pork Chops & Stuffing Bake
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Pork Chops & Stuffing Bake

  • Prep: 5 minutes
  • Serves: 6

Ingredients & Directions

  • 1.25 cups water
  • 1/4 cup (1/2 stick) butter
  • 4 cups Pepperidge Farm® Cornbread Stuffing
  • 1.5 pounds boneless pork chop, 3/4-inch thick (about 6 chops)
  • 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Celery Soup or (10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Celery Soup
  • 0.333 cup milk
  • 1/2 cup shredded Cheddar cheese

Heat the oven to 400°F.  While the oven is heating, heat the water 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 across the center of a 13x9x2-inch baking dish.  Season the pork with salt and pepper.  Place the pork on each side of the stuffing.

Stir the soup and milk in a small bowl.  Pour the soup mixture over the pork.  Cover the baking dish.

Bake for 30 minutes or until the pork is done.  Sprinkle with the cheese (the heat from the pork will melt it).