Zucchini Pork Chop Supper

• 1 package (14 ounces) seasoned cubed stuffing mix, divided
• 1/4 cup butter, melted
• 2 pounds zucchini, cut into 1/2-inch pieces
• 1/2 cup grated carrots
• 1 can (10-1/2 ounces) condensed cream of celery soup, undiluted
• 1/2 cup whole milk
• 1 cup sour cream
• 1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley flakes
• 1/2 teaspoon pepper
• 6 pork loin chops (1 inch thick and 8 ounces each)
• Water or additional milk

1. 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.
2. 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.
3. Place pork on top of stuffing mixture. Bake, uncovered, at 350u0b0 for 1 hour or until pork chops are tender.

stuffing mix, butter, zucchini, carrots, condensed cream, milk, sour cream, parsley, pepper, pork loin chops, water

Taken from www.tasteofhome.com/recipes/zucchini-pork-chop-supper/ (may not work)