14 oz. seasoned crushed stuffing mix (divided)
1/4 cup butter or margarine melted
1 medium zucchini (sliced into 1/4 inch slices)
1/2 cup grated carrots
1 can condensed Cream of Celery Soup (10 3/4 oz.) undiluted
1/2 cup milk
1 cup sour cream
1 teaspoon chopped parsley
1/2 teaspoon pepper
6 thick loin pork chops
Combine two-thirds of the stuffing mix with butter; place half in a greased 13 x
9 x 2 inch-baking dish. Combine the zucchini, carrots, soup, milk, sour cream,
parsley and pepper; spoon over stuffing on top. Dip pork chops in water or milk
and coat with the stuffing crumbs. Place on top of casserole. Bake, uncovered,
at 350 degrees for 50-60 minutes or until pork is tender.
