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    Home » Recipes » Pork

    Pork Chop Zucchini Casserole

    Published: Mar 23, 2016 · Modified: Oct 11, 2019 by Karin and Ken · This post may contain affiliate links. Leave a Comment

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    Pork Chop Zucchini Casserole and is a fabulous one pan meal! If you love stuffing you will love this pork chop casserole, so delicious and so easy.

    Pork Chop Zucchini Casserole

    We end up with so many zucchinis from the garden that we are always looking for ways to use them up.

    This recipe comes from Our Favorite Zucchini Casserole and we can never make enough!

    Pork Chop Zucchini Casserole

    Ingredients for Pork Chop Zucchini Casserole

    • pork chops
    • condensed soup
    • stuffing mix
    • butter
    • carrots
    • zucchini
    • onion
    • milk
    • sour cream
    • parsley
    • pepper
    • shredded cheese
    • cooking spray

    How to make Pork Chop Zucchini Casserole

    Prepare a 13x9 inch pan with cooking spray. Set aside.

    In a large bowl combine 1 package of the stuffing mix with ½ 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. 

    Pork Chop Zucchini Casserole

    We love casseroles, or all in one meals, around here and I have listed some of our favorites below!  I am hoping you find at least one other you would like to try!  I can't wait to hear what you think or did differently! 

    Chili Cheese Tater Tot Hot Dog Casserole

    Supreme Layered Beef Casserole

    Easy Meaty Tater Casserole

    Potato Green Bean Casserole

    Meaty Zucchini Casserole

    Cheesy Potato Sausage Casserole

    Easy Creamy Potato Pork Chop Casserole

    Meaty Tater Casserole

    Simple Tortilla Casserole

    Pork Chop Zucchini Casserole

    Pork Chop Zucchini Casserole

    Pork Chop Zucchini Casserole

    Pork Chop Zucchini Casserole and is a fabulous one pan meal! If you love stuffing you will love this pork chop casserole, so delicious and so easy.
    Print Recipe Pin Recipe
    Course Main Course
    Cuisine American

    Equipment

    • 13 x 9 inch cake pan

    Ingredients
      

    • 4 - 6 pork loin chops or center cut, 1 inch thick
    • 1 can (10 ¾ oz) condensed cream of mushroom soup or condensed cream of celery or chicken
    • 2 pkgs stuffing mix
    • ½ cup butter, melted
    • 1 cup carrots, grated
    • 3 zucchini, with skin, medium, sliced
    • 1 large onion, chopped
    • ⅔ cup milk
    • 1 cup sour cream
    • 1 tblsp parsley, dried
    • 1 teaspoon pepper
    • cooking spray
    • 1 cup cheese, shredded optional

    Instructions
     

    • Prepare a 13x9 inch pan with cooking spray. Set aside.
    • In a large bowl combine 1 package of the stuffing mix with ½ 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!

    Notes

    Keyword baked pork chops, casserole, easy, pork chops, stuffing
    Tried this recipe?Let us know how it was!

    Pork Chop Zucchini Casserole

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    Welcome!

    Ken and Karin

    We are the kitchen divas: Karin and my partner in life Ken.

    We have been attached at the heart and hip since the first day we met, and we love to create new dishes to keep things interesting. Variety is definitely the spice of life!

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