1 package seasoned cubed stuffing mix (14 oz / 398 ml)
50 ml butter, melted 1/4 cup
1 kg zucchini, cut into small cubes 2 lb
125 ml carrots, grated 1/2 cup
1 can cream of celery soup, undiluted (10 oz / 284 ml)
125 ml milk 1/2 cup
250 ml sour cream 1 cup
15 ml fresh parsley, chopped 1 tbsp
6 thick loin pork chops
milk
In a large bowl; combine two-thirds stuffing mix with butter. Place half in greased 13 x 9 inch (33 x 23 cm) baking dish.
In another large bowl; combine zucchini, carrots, soup, milk, sour cream and parsley. Spoon over stuffing. Sprinkle remaining buttered stuffing on top.
Crush remaining stuffing mix. Place in shallow bowl.
In another shallow bowl, add milk. Dip pork chops in milk, then roll in stuffing crumbs.
Place pork on top of stuffing mixture. Bake, uncovered, in preheated 350 F (180 C) oven for 1 hour or until pork chops are tender.
Serves: 6