1 can (10 3/4 oz.) condensed cream of mushroom soup
1 c. milk
1 c. hot water
2 tbsp. butter, cut in pieces
2 c. Stove Top chicken flavor flexible serving mix
1/2 sm. red pepper, minced
4 pork chops, 1-inch thick

Mix soup and milk in 13 x 9 inch pan; set aside. Place water and butter in bowl; stir to partially melt butter. Add stuffing mix and pepper; stir gently until water is absorbed. Cut a slit in each chop from outer edge to bone. Spoon stuffing into each chop. Place in pan; spoon soup mixture over chops. Bake at 375 degrees for 45 minutes or until tender. (Always cook pork thoroughly.) Makes 4 servings.