Smothered Pork Chops & Roasted Vegetables

4 pork chops
1 can cream of mushroom soup
3/4c chicken/beef broth or water
lawrey's seasoning salt & pepper

1 bunch of asparagus (I prefer the small stalk as it will be more tender)
4 red skin potatoes
1 handful of fresh green beans

1 box bread stuffing
OR
1 cup of fresh bread cubed
1/2t italian herbs
1/4t onion powder and garlic powder
salt
pepper

1. For the stuffing if you're making it homemade, combine the cubes and seasonings and spread evenly on a baking sheet. Bake in the oven at 250F for 15min making sure to shake them around so they don't get burned. Set aside in a bowl.

2. Cut the potatoes into bite sized cubes. The asparagus trimmed until there is only about 3 inches left, the bottom part is too woody. A good measure to cut them at is take one stalk, holding at either end and bend until it snaps. You can use that as your guide to cut the rest of them.  The green beans just cut off the ends and cut in half.

3. In a large bowl, season the veggies with salt, pepper, onion & garlic powder. I should note that the veggies all have different cooking times so if you don't mind the different doneness of them, I'd keep them separate. If not, combine away.

4. Dilute the soup with the water. Season the pork chops with lawrey's salt and pepper. Spray a casserole dish and put the pork chops in the bottom. Cover with the soup and then the stuffing mix. Cover with foil.

5. Bake at 325F for an hour until done. You can cook the veggies at this time too, put the potatoes on first, then green beans 20 minutes later, then the asparagus when you have 20 minutes left on the timer. However, if you don't care about the different doneness, go ahead and put them all in with the pork at the same time.

This was a great meal and filling. Next time I'd try it in the crock pot to see if that would help the slight toughness of the meat. Boneless pork chops seems to be tough no matter what so maybe try bone in if you like. Overall it was delicious and Brad even sorta liked it.