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.
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!
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.
More Casserole Ideas
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!
Pork Chop and Zucchini Casserole
Equipment
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
- 1 cup butter melted
- 1 cup carrots shredded
- 3 medium zucchini with skin, sliced
- 1 large onion chopped
- 1 cup sour cream
- 1 tblsp Italian seasoning
- 1 teaspoon salt
- ½ teaspoon pepper
- cooking spray
- 1 cup colby jack cheese shredded, optional
- 2 large eggs whisked
- 1 teaspoon Dijon
- 2 cups all-purpose flour
- 1 tablespoon garlic powder
- ½ tablespoon dried rosemary
- ½ tablespoon onion powder
- ½ tablespoon paprika
Instructions
- Prepare a 13x9 inch pan with cooking spray. Set aside.
- In the 9x13 casserole dish combine 1 package of the stuffing mix with 1 cup of the melted butter. Evenly distribute the stuffing mixture and set aside.
- In a large bowl mix together the soup, sour cream, carrots, and onion. Then add the zucchini and mix until all pieces are coated. Pour evenly over top of the stuffing into the 13x9 inch pan.
- Crush remaining package of stuffing with a food processor until it resembles coarse sand and place in a shallow bowl.
- In another shallow bowl, add the egg with dijon mustard.
- In a third bowl add the flour, paprika, onion powder, garlic powder, rosemary, salt, pepper, and Italian seasoning. Mix it until well incorporated.
- Dip pork chops in the flour mixture first, both sides until coated. Then the egg and 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.
- 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. The cheese tastes great on the pork chops and the stuffing too.
Notes
- Use a meat thermometer to check the pork chops for doneness. It's the most reliable way to ensure they're fully cooked in a layered casserole.
- If your zucchini seems especially watery, pat it dry before adding it to the casserole. Excess moisture can make the stuffing layer soggy.
- Keep an eye on thinner pork chops, as they can dry out quickly if overcooked.
- Don't skip coating the pork chops in the flour mixture before the egg wash. This helps the breading stick and creates a crispier coating.
Nutrition
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