1/2 cup water 1 T blue bonnet light margarine Great Value Cornbread stuffing mix 6 boneless pork chops 1/8 t paprika 1 can cream of c hicken soup 1/3 cup milk 1 t dried parsley
Bring water and margarine to a boil in a large saucepan; remove from heat. Stir in stuffing mix. spoon mixture across center of a lightly greased 3 quart casserole dish. arrange chicken on each side of the stuffing. Sprinkle with paprika; set aside. combine soup, milk and parsley; pour over chicken. Bake, covered, at 350 degrees for 15 minutes. Uncover; bake for an additional 15 minutes, or until the pork is cooked through.
I assume this recipe was originally intended for chicken but someone subbed pork and was successful. The meat mentioned in the directions says chicken, not pork. Hope cooking time and temp have been adjusted to reflect appropriately for porkchops.