Recipe: Baked Pork Chops (using stuffing mix and canned gravy)

BAKED PORK CHOPS

6 boneless pork chops, 3/4 inch thick (about 1 1/2 pounds total)
2 tablespoons all-purpose flour
2 eggs, beaten
1/2 cups Pepperidge Farm herb seasoned stuffing, crushed
1 (10 1/2 ounce) can Franco-American pork or turkey gravy

Coat chops with flour. Dip into beaten eggs. Coat with stuffing. Place chops on baking sheet.

Bake at 400 degrees F for 20 minutes or until chops are no longer pink.

In small saucepan over low heat heat gravy. Serve with chops.

Makes 4 servings
Source: Recipe ad pamphlet: Franco American Gravy, Little Can Big Ideas, Campbell Soup Company, 1994