Stuffed Pork Chops - cooking recipe

Ingredients

10 pork chops
2 cans chicken-mushroom soup
1 1/2 cans milk
1 pkg. \"Catherine Clark\" sage and onion dressing
salt and pepper

Preparation

Butter a 9 x 13-inch baking pan.
Lay half of the pork chops in pan.
Salt and pepper chops.
Mix the \"Catherine Clark\" dressing as directed and spread in pan.
Cover dressing with the remaining pork chops.
Add 2 cans chicken-mushroom soup diluted with a little less than 2 cans of milk (about 1 1/2 cans).
Bake at 350\u00b0, uncovered, for about 1 1/2 hours.