Thursday - Stuffing-Topped Pork Chops, Mixed Vegetables, Squash

Stuffing-Topped Pork Chops 

1 (6-ounce) package pork or chicken stuffing mix
6 bone-in pork chops
1 Tablespoon canola oil
1(10.75 ounce) can condensed cream of mushroom soup
1/3 cup milk
Salt
Onion Salt
Ground black pepper

1. Preheat the oven to 350 degrees.

2. Make the stuffing according to package directions. Set aside.

3. Season the pork chops with the salt, onion salt, and pepper. Heat the oil in a skillet over high heat and brown the chops on both side. (This takes only a few minutes per side; the chops will bake thoroughly in the oven.) Arrange the chops in an oblong baking dish. Spoon 1/2 cup of the stuffing on top of each chop.

4. Mix the soup with the milk in a small bowl and pour over the chops. Cover with aluminum foil. Bake 35 to 40 minutes, or until pork is no longer pink.

Mixed Vegetables

Bring to boil frozen mixed veggies for 7 minutes to make them crisp and tender.

Squash

Cook squash in microwave and add some butter, salt and pepper for flavor.