This is why I like real cookbooks. You can page through and find totally awesome stuff. This one comes from The Best of Country Cooking 1998. I adapted it to the ingredients I usually have on hand. The result is shake n bake-esque pork chops, creamy yet crunchy stuffing, and zucchini that's a little sweet. YUM!
3 boxes stuffing mix
1/4 cup butter or margarine, melted
2 lbs zucchini, cut into 1/2-inch chunks (no need to peel, do seed)
1/2 cup grated carrots
1 can cream of celery soup
1/2 cup milk
1 cup sour cream
1 tbsp fresh or 1 tsp dried parsley
1/2 tsp pepper
6 loin pork chops (I used bone-in, they worked...)
Additional milk
Combine 1 box of stuffing mix with half of the melted butter. Place in the bottom of a greased 13x9x2-inch baking dish.
Combine soup, milk, sour cream, parsley and pepper. Add zucchini and carrots. Spoon over stuffing. Combine 1 box of stuffing mix with remaining butter. Sprinkle stuffing over zucchini.
Crush final box of stuffing mix (use a blender, food processor or zip-top bag and rolling pin, aim for coarse crumbs.) Dip pork chops in milk, then in stuffing crumbs. Place chops on top of casserole. Sprinkle remaining crumbs over all.
Bake, uncovered at 350 degrees for 1 hour or until pork chops are cooked through (use your meat thermometer and check!)
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