Pork Chop and Zucchini Casserole

This Pork Chop and Zucchini Casserole is a simple and hearty meal cooked entirely in one dish. With creamy and crunchy components, it’s not only savory, but has a great contrast in texture!

Prep Time20

Cook Time1 15

Total Time1 35

Servings:

Calories: 799kcal

Author: Karin and Ken

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