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!