Pork Chop and Zucchini Casserole is a simple yet impressive comfort food! It starts with a golden stuffing base and builds into layers of creamy zucchini and crispy, juicy pork that feel both hearty and satisfying. This is a recipe for stuffing lovers, and it's one everyone will want you to make over and over again.
Pork Chop and Zucchini Casserole Recipe Essentials
- 🍽️ Course: Main Course
- ⏱️ Cooking Time: 60-75 minutes baking time
- 🍴 Servings: 4-6
- 🧄 Flavor Profile: Savory, creamy, herb-seasoned comfort food with tender pork, zucchini, stuffing, and optional melted cheese.
- 🍚 Best Served With: A simple green salad, steamed vegetables, or cranberry sauce to balance the rich casserole.
- 🧊 Make Ahead?: Yes, the casserole can be assembled in advance and refrigerated before baking.
Summarize and Save This Content On
This recipe actually grew out of a basic zucchini casserole stuffing, back one summer when I had way too much garden zucchini to use up. Adding pork chops really changed everything-they complement the original flavors and elevate them into something much more special. What started as simple ingredients turned into a bubbly, golden-topped, flavorful showstopper.
These Parmesan breaded pork chops and slow-cooked garlic ranch pork chops are some of my other favorite ways to enjoy pork chops.
Why You'll Love This Recipe
- It bakes in one dish: All the ingredients for this casserole recipe cook in one dish, making prep and clean-up extra quick and easy.
- The breaded pork is the star: Most casseroles don't have a crispy breaded protein, but it works well here in adding more texture.
- Dijon in the egg wash adds even more flavor: I add Dijon mustard to the egg wash for depth of flavor. It also helps ensure that every layer of the pork chop is well seasoned and flavorful.
Ingredients
Below you will find the key ingredients for this easy pork chop casserole with zucchini and cream of mushroom soup.
- Pork chops: I use center-cut chops for this recipe. They should be around an inch thick so they don't overcook or undercook. Allow them to thaw completely if frozen and pat them dry with a paper towel so the dredge will stick to them.
- Stuffing mix: You'll split this: one package for the breading for the pork chops, and the other package for the base. Only crush one of them, not both.
- Condensed soup: My go-to for this is cream of mushroom. It adds creaminess and umami to the zucchini with minimal effort.
- Sour cream: This gets combined with the soup for maximum creaminess. It also has a subtle, tangy flavor that helps balance the richness of the recipe.
- Zucchini: Slicing the zucchini helps it keep its shape while baking, and there's no need to drain the moisture because the stuffing will soak it up as it cooks! I use fresh zucchini in so many different bakes, including this ground beef zucchini casserole.
- Dijon mustard: This is a unique ingredient that I add to the egg wash. It provides more depth of flavor to the pork chops.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Use chicken: Try this recipe with thin chicken breasts instead to create a different flavor profile.
- Swap the soup: Use cream of celery or cream of chicken soup in place of cream of mushroom soup for a slightly different result, or if you don't like the mushroom flavor.
- Add more squash: Add 1-2 yellow squash to the filling for more color, flavor, and texture.
- Make it cheesy: Top your casserole with shredded cheese (it's an optional ingredient, but I love it) to really take it over the top!
How to Make Pork Chop and Zucchini Casserole
Preheat your oven to 350F and grease a 9x13 casserole dish with nonstick cooking spray before you start layering your pork chop zucchini recipe.
Step 1: Pour in the stuffing. Combine one bag of stuffing with a cup of melted butter, and evenly distribute it on the bottom of the casserole dish.
Step 2: Prepare the zucchini layer. Stir the sour cream, carrots, and onions together. Then, add the sliced zucchini and pour the mixture evenly over the stuffing layer.
Step 3: Crush the remaining stuffing. Place the second package of stuffing mix into a food processor and crush it until it resembles coarse crumbs.
Step 4: Set up the dredging stations. Prepare three bowls: one with the stuffing crumbs, the second with Dijon mustard and egg, and the third with flour and spices.
Step 5: Coat the pork chops and add them to the casserole. Coat each pork chop in the flour mixture, egg wash, and finally the stuffing. Repeat this for each of the chops and place them in the casserole dish on top of the zucchini layer.
Step 6: Bake and serve. Bake the casserole for about 60-75 minutes. If you plan to add cheese, sprinkle it on top at the 50-55 minute mark. Serve hot with s'mores cookie bars for dessert.
Expert Tips
- Coat the zucchini thoroughly: Ensure the slices are fully covered in the soup mixture to prevent dry spots.
- Use a meat thermometer: Check the pork chops for doneness with the thermometer. It's harder to tell by instinct with a layered casserole and varying ovens.
- Add cheese at the end: Hold off adding cheese (if you decide to use it) until the end. This ensures that the pork gets crispy on top.
- The flour step is crucial: Don't skip coating the chops in the flour mixture. This gives the egg wash something to stick to for a perfectly crunchy coating.
- Making it ahead: You can prepare the stuffing and zucchini layers up to 24 hours in advance and keep them in the fridge, but bread the pork chops right before baking to keep them from becoming soggy.
- Storage directions: Store leftovers in an airtight container for 3-4 days in the refrigerator. Freezing isn't recommended because the zucchini filling will take on too much moisture and make the whole casserole watery.
If you enjoy pork in casserole recipes, this pork chop casserole is another version you'll enjoy.
Serving Suggestions
- Bright sides: Prepare a quick and easy fresh side dish to pair with this pork chop zucchini recipe. I highly recommend a wedge salad or an easy asparagus salad.
- Special occasions: Enjoy this comforting casserole as Sunday dinner to share with family, or as a filling option for a birthday dinner.
- Drink ideas: Lemonade, sweet tea, or even your favorite soda is a great drink pairing. If you want something a little different, try a cucumber agua fresca. If you want an alcoholic beverage, I highly recommend a Madras cocktail.
Pork Chop and Zucchini Casserole Recipe FAQs
The outside of the pork chops should be nice and golden brown, the edges of the filling should be bubbling, and the pork chop centers should read 145°F on a thermometer.
Overly wet or watery zucchini filling can make the stuffing soggy. If you are using zucchini straight from the garden, you may need to pat them dry if they are especially wet.
Overbaked pork chops can turn dry very quickly. This happens quickly if your chops are thinner than an inch. A meat thermometer is a great tool to watch the pork, so it doesn't overcook.
You can, but fresh is always better! If you use frozen zucchini, it must be thawed and drained before using it. Frozen zucchini holds a lot of excess moisture.
The oven is best because the microwave will make the breading on the pork soggy. Cover it with foil and reheat it in a 325F oven for about 15-20 minutes or until hot.
More Dinner Casserole Recipes
Do you like casserole recipes? Here are some recipes you may also like to try.
If you try this recipe and love it please leave a star rating in the recipe card below or even better, drop a review in the comment section. I always appreciate your feedback. Be sure to follow along with me on Facebook, Pinterest, and YouTube for more easy recipes!
Pork Chop and Zucchini Casserole
Equipment
Ingredients
- 4 - 6 pork loin chops or center cut 1 inch thick
- 1 can (10 ¾ oz) condensed cream of mushroom soup or condensed cream of celery or chicken
- 2 pkgs stuffing mix
- 1 cup butter melted
- 1 cup carrots shredded
- 3 medium zucchini with skin, sliced
- 1 large onion chopped
- 1 cup sour cream
- 1 tblsp Italian seasoning
- 1 teaspoon salt
- ½ teaspoon pepper
- cooking spray
- 1 cup colby jack cheese shredded, optional
- 2 large eggs whisked
- 1 teaspoon Dijon
- 2 cups all-purpose flour
- 1 tablespoon garlic powder
- ½ tablespoon dried rosemary
- ½ tablespoon onion powder
- ½ tablespoon paprika
Instructions
- Prepare a 13x9 inch pan with cooking spray. Set aside.
- In the 9x13 casserole dish combine 1 package of the stuffing mix with 1 cup of the melted butter. Evenly distribute the stuffing mixture and set aside.
- In a large bowl mix together the soup, sour cream, carrots, and onion. Then add the zucchini and mix until all pieces are coated. Pour evenly over top of the stuffing into the 13x9 inch pan.
- Crush remaining package of stuffing with a food processor until it resembles coarse sand and place in a shallow bowl.
- In another shallow bowl, add the egg with dijon mustard.
- In a third bowl add the flour, paprika, onion powder, garlic powder, rosemary, salt, pepper, and Italian seasoning. Mix it until well incorporated.
- Dip pork chops in the flour mixture first, both sides until coated. Then the egg and then roll in stuffing crumbs. Press pork into stuffing crumbs if necessary. You want to coat the pork chops as evenly as possible.
- Place pork chops on top of the casserole.
- Bake, uncovered, at 350° for 60-75 minutes, depending on how thick your pork chops are, until they are tender.
- If you are using cheese we add it at around the 50-55 minute mark. The cheese tastes great on the pork chops and the stuffing too.
Notes
- Use a meat thermometer to check the pork chops for doneness. It's the most reliable way to ensure they're fully cooked in a layered casserole.
- Keep an eye on thinner pork chops, as they can dry out quickly if overcooked.
- Don't skip coating the pork chops in the flour mixture before the egg wash. This helps the breading stick and creates a crispier coating.
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