Pork Chop, Zucchini, Tomato and Stuffing Casserole

Ingredients

• 1 large zucchini, sliced 1/4 inch thick
• 3 tomatoes, sliced, and then cut in fourths
• 6 pork chops (1/2 inch thick)

• 1 (14 ounce) bag herb seasoned Pepperidge Farm stuffing (cubed)

• 1 (10 1/2 ounce) can cream of mushroom soup
• 1 cup sour cream
• 1/4-1/3 cup milk
• 1/2-1 cup mozzarella cheese, shredded
• 1/2-1 cup parmesan cheese, shredded
• garlic salt
• pepper
• salt

Directions

1. 1

   In one saucepan put in all zucchini and saute it until it is tender (about 10 minutes). Make sure you keep turning the zucchini over. Season them with garlic salt.

2. 2

   In another saucepan brown the pork chops seasoned with the pepper and garlic salt (I use alot of garlic salt) on both sides.

3. 3

   Place the chops in a 9x13 baking dish and then put the tomatoes in the saucepan and let them cook a little bit.

4. 4

   In a bowl combine the soup and sour cream and milk. Then once mixed add in the stuffing and coat well.

5. 5

   Lay the zucchini on the pork chops, then the tomatoes, and sprinkle with a little salt.

6. 6

   Then spread the stuffing on the other layers and sprinkle the cheeses on top.

7. 7

   Bake in an oven at 350 for 35-45 minutes, or until chops are fully cooked through.