Zucchini Pork Chop Supper

From Better Homes and Gardens.

• Ready In: 1 hr 15 mins
• Serves: 6

Ingredients

• 1 (14 ounce) package  herb herb-seasoned stuffing cubes
• 1⁄4 cup butter, melted
• 4  cups  coarsely chopped zucchini
• 1 (10 3/4ounce) can  condensed cream of celery soup
• 1 (8 ounce) carton light sour cream
• 3⁄4 cup milk
• 1⁄2 cup  shredded carrot
• 1  tablespoon  snipped fresh parsley or 1  teaspoon dried parsley flakes
• 1⁄4-1⁄2 teaspoon ground black pepper
• 6  pork loin chops, cut 3/4 inch thick

Directions

1. Preheat oven to 350.
2. In a large bowl, stir together 7 1/2 cups of the croutons and the melted butter; toss gently to coat. Place half of the buttered croutons in a greased 3-quart rectangular baking dish.
3. In another large bowl, stir together zucchini, cream of celery soup, sour cream, 1/2 cup of the milk, the carrot, parsley, and pepper. Spoon the zucchini mixture over croutons in baking dish. Sprinkle with the remaining buttered croutons.
4. Trim fat from chops; set aside. Coarsely crush the remaining stuffing croutons and place in a shallow dish. Place the remaining milk in another shallow dish. Dip the chops in the milk and then in the crushed stuffing croutons, turning to coat.
5. Place the chops on top of the buttered croutons in the baking dish. Sprinkle with any remaining crushed stuffing croutons.
6. Bake for 50 to 60 minutes or until the chops are slightly pink in the center and the juices run clear.