1. Thaw pork chops if they’ve been frozen.
2. Cook the Stuffing On The Side according to the directions on the package. When finished, press the stuffing into the bottom of a lightly greased 9 x 13 pan.
3. Place thawed pork chops on top of the stuffing. Lightly sprinkle with salt, pepper and garlic powder. Drain the mushrooms and place them on top of the pork chops.
4. Pour the cream of mushroom soup over the entire dish. Bake at 350 degrees for 30 minutes or until pork chops are done.
For faster cooking, cover the dish with foil while baking. I remove the foil for the last 10 minutes so that there is some color on the top of the dish.
Two cans of mushroom soup may be used for a soupier casserole consistency.
Thanks to Jen411 from St. Louis, MO for submitting this recipe.