Best Pork Chop Zucchini Tomato And Stuffing Casserole Recipes

PORK CHOP ZUCCHINI CASSEROLE

Steps:

• Prepare a 13x9 inch pan with cooking spray. Set aside.
• In a large bowl combine 1 package of the stuffing mix with 1/2 cup of the melted butter.
• Evenly distribute the stuffing mixture into the 13x9 inch pan. Set aside.
• Wipe out the large bowl and mix together the soup, milk, sour cream, carrots, zucchini, parsley and pepper.
• Pour evenly over top of the stuffing into the 13x9 inch pan.
• Crush remaining package of stuffing and place in a shallow bowl.
• In another shallow bowl, add the water, egg or milk, whichever you choose. I usually use water, and did for the photo. My friend Sandra swears that using egg is best. Again it is totally up to you.
• Dip pork chops in water, egg or milk then roll in stuffing crumbs. Press pork into stuffing crumbs if necessary. You want to coat the pork chops as evenly as possible.
• Place pork chops on top of the casserole.
• I usually take the unused stuffing mix, and add enough melted butter to coat the crumbs (couple of tablespoons) and dump it on top of the casserole as well.
• Bake, uncovered, at 350° for 60-75 minutes, depending on how thick your pork chops are, until they are tender.
• If you are using cheese we add it at around the 50-55 minute mark and then broil for a minute or two once the pork chops are cooked to make sure the cheese is nice and brown. The cheese tastes great on the pork chops with the stuffing too. Enjoy!

SKILLET PORK CHOPS WITH ZUCCHINI

Steps:

• In a shallow dish, combine the flour, 2 tablespoons cheese, salt, dill and pepper. Dip pork chops in flour mixture to coat both sides; shake off excess., In a large skillet, brown chops on both sides in oil. Top with onions; add water. Bring to a boil. Reduce heat; cover and simmer for 15 minutes., Place zucchini over the onions. Sprinkle remaining cheese over zucchini. Sprinkle with paprika. Cover and simmer for 10-15 minutes or until vegetables are tender and a thermometer inserted in pork reads 145°. Let stand 5 minutes.

ZUCCHINI PORK CHOP SUPPER

Steps:

• In a large bowl, combine two-thirds of the stuffing mix with butter; place half in a greased 13x9-in. baking dish. In another large bowl, combine the zucchini, carrots, soup, milk, sour cream, parsley and pepper; spoon over stuffing. Sprinkle remaining buttered stuffing on top. , Crush remaining stuffing mix; place in a shallow bowl. Place water or milk in another shallow bowl. Dip pork chops in water or milk, then roll in stuffing crumbs. , Place pork on top of stuffing mixture. Bake, uncovered, at 350° for 1 hour or until pork chops are tender.

EASY ITALIAN-STYLE PORK CHOPS AND ZUCCHINI DINNER

Steps:

• Heat the oil in a 12-inch nonstick skillet over medium-high heat, add the pork chops and sprinkle both sides with the rosemary (or oregano) and salt, cook the chops, turning occasionally, until well browned on both sides, about 6-7 minutes.
• Add the onion, garlic, and zucchini slices, and continue cooking until the onions are soft about 5-6 minutes longer.
• Add the pasta sauce, stirring until it is well combined with the chops and vegetables, adjust the heat so that the sauce simmers gently and cook 6-8 minutes longer, or until the zucchini slices are crisp tender and the chops are just cooked through, tested in the thickest part with the point of a paring knife.
• Serve the chops and zucchini sauce mixture over the pasta.

PORK CHOP AND STUFFING CASSEROLE

Steps:

• Brown chops.
• Remove and add water to the frying pan.
• Place chops in a single layer in a baking dish.
• In a bowl,mix the vegetable packet from from the Stove Top mix with 1 cup very hot water and 1/2 stick melted butter.
• Then add contents of crumb packet.
• Mix well.
• For as many chops,make a ball of stuffing and place on top of each chop.
• Put soup into skillet containing the drippings,mix and pour over the chops and stuffing.
• Bake uncovered, 1 to 1 1/2 hours at 350 degrees.