Cooking Directions

• Heat the oven to 400°F.
• Heat 1/3 cup soup, 1/2 cup water, vegetables and butter in a 3-quart saucepan over medium-high heat to a boil.  Remove the saucepan from the heat.  Add the stuffing and mix lightly.  Spoon the stuffing mixture into a greased 3-quart baking dish. Arrange the pork on the stuffing.
• Stir the remaining soup and remaining water in a small bowl. Spoon the soup mixture over the pork.
• Bake for 40 minutes or until the pork is cooked through.

Ingredients

• 1 can (10 3/4 ounces) Campbell’s® Condensed Golden Mushroom Soup
• 0.75 cup water
• 1 bag (16 ounces) frozen California vegetable blend (broccoli, cauliflower, carrots)(broccoli, cauliflower, carrots)
• 1 tablespoon butter
• 4 cups Pepperidge Farm® Herb Seasoned Stuffing
• 2 pounds bone-in pork chop, 3/4-inch thick (about 6 chops)