Zucchini Pork Chop Supper

1 package (14 ounces) seasoned cubed stuffing mix, divided
1/4 cup butter or margarine, melted
2 pounds zucchini, cut into 1/2-inch pieces
1/2 cup grated carrots
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
1/2 cup milk
1 cup (8 ounces) sour cream
1 teaspoon dried parsley flakes
1/2 teaspoon pepper
6 pork loin chops (1 inch thick)
Water or additional milk

Combine two-thirds of the stuffing mix with butter; place half in a greased 13-in. x 9-in. x 2-in. baking dish. Combine the zucchini, carrots, soup, milk, sour cream, parsley and pepper; spoon over stuffing. Sprinkle remaining buttered stuffing on top.

Crush remaining stuffing mix; dip pork chops in water or milk and coat with the stuffing crumbs. Place on top. Bake, uncovered, at 350° for 1 hour or until pork chops are tender. Makes 6 servings.