This easy Pork Chop Stuffing Bake layers tender boneless pork chops with creamy chicken soup and store-bought stuffing for a reliable weeknight casserole. Baked to perfection with a cozy, golden-brown top, this dish delivers home-cooked comfort with almost no effort.
Pork Chop Stuffing Bake at a Glance
- 🧄 Flavor & Texture: Savory, creamy, and comforting with tender, juicy pork chops and fluffy stuffing topped with golden, crispy edges.
- 🛒 Main Ingredients: Boneless pork chops, boxed stuffing mix, cream of chicken soup, chicken broth, butter, onion, celery, and garlic.
- ⏱️ Total Time: Approximately 55 minutes.
- 🍴 Servings: 5
- 🥗 Dietary Info: High in protein, contains gluten and dairy
- 🍚 Best Served With: Honey maple carrots, steamed green peas, corn on the cob, or balsamic cranberry sauce.
- 🧊 Make Ahead?: Yes, leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
- ❤️ Why You Will Love It: This easy, one-dish dinner delivers cozy, homemade holiday flavors with just 10 minutes of prep.
Summarize and Save This Content On
This pork chop stuffing casserole has been a cherished family favorite at my dinner table since 2016. The secret to making it taste like it spent all day in Grandma's kitchen is using sautéed veggie broth-it adds a rich depth of flavor that soaks straight into the stuffing to give it that irresistible homemade taste.
Every time I pull this bubbling dish out of the oven, it brings back all that cozy comfort food nostalgia that brings everyone running to the table. If you're looking for more baked pork chop recipes, you must try my old-fashioned pork chop casserole and baked pork chops and potatoes.
Why You'll Love This Recipe
- 10 minutes of prep: The oven does almost all the heavy lifting! In just 10 minutes, your pork chops and stuffing are prepped and ready to bake.
- The stuffing tastes homemade: Soaking up rich broth and savory juices as it bakes transforms humble boxed stuffing into a deeply flavorful component.
- Made all in one dish: Minimal prep and simple layering in a single baking dish mean cleanup is quick and effortless on busy weeknights.
- Thanksgiving flavor any time: Enjoy all the cozy, savory comfort of a holiday feast without hours of cooking or waiting for a special occasion.
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Ingredients
These are the main ingredients for this pork chop stuffing bake recipe. All you need is the basic veggies and aromatics!
- Pork chops: Use boneless pork chops, about 1 inch thick, trimmed of excess fat. Choose chops of similar sizes so they cook evenly (bone-in chops also work well-just adjust the bake time as needed because they take longer).
- Stuffing: We recommend a boxed "stuffing mix for pork," though chicken or cornbread flavors (like my cornbread sausage stuffing) work wonderfully, too. Homemade leftover stuffing is another great option!
- Broth: Low-sodium vegetable or chicken broth is an easy way to control the saltiness while adding deep flavor that absorbs into the stuffing.
- Cream of chicken soup: Adds creamy, rich comfort to the layers. Feel free to swap it for cream of mushroom or cream of celery soup depending on what you have on hand.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Apple pecan: Stir ½ cup of finely diced apples (like Honeycrisp or Granny Smith) and ¼ cup of chopped pecans directly into the prepared stuffing mix for a touch of autumn sweetness and crunch.
- Add green beans: Mix 1 can (14.5 oz) of drained green beans-or 1 ½ cups of fresh, trimmed green beans-into the soup layer to make it a complete, all-in-one meal.
- Top with cheese: Sprinkle ½ cup of shredded cheddar cheese over the top during the last 5 minutes of baking until melted, warm, and bubbling.
- Try it with chicken: Swap the pork for 1 to 1 ½ pounds of boneless, skinless chicken breasts or thighs, adjusting the bake time as needed until the chicken reaches an internal temperature of 165F. I also have this baked chicken and stuffing.
How to Make Pork Chops With Stuffing in the Oven
Preheat your oven to 350°F and grease a 9x13 casserole dish with nonstick cooking spray before you get started on prepping the components.
Step 1: Sauté the veggies. Start by melting the butter in a small skillet over medium heat. Then cook the onions and celery for a few minutes, until soft, and add the garlic. Cook for another minute.
Step 2: Add the broth. Pour in the chicken broth, increase the heat to high, and bring it to a simmer.
Step 3: Stir in the stuffing. Combine the broth mixture with the boxed stuffing mix. Allow it to soak up the liquid for about 10 minutes and then fluff it with a fork.
Step 4: Layer the pork and soup. Place the pork chops in a single layer on the bottom of the greased baking dish. Spread the cream of chicken soup generously over each chop.
Step 5: Add the stuffing and bake. Spoon the stuffing evenly on top of the pork chops. Then cover with foil and bake the stove-top stuffing and pork chops for about 25 minutes. Remove the foil and bake for 10 more minutes. Allow it to cool slightly before serving the pork and stuffing with slow cooker corn on the cob.
Pork Chop Thickness Guide
| Pork Chop Thickness | Bake Time at 350°F | Tips |
|---|---|---|
| ½-¾ inch | Shorter cooking time than the recipe. Start checking at 15-18 minutes while still covered. | Check early so the pork doesn't dry out. |
| 1 inch (as written) | 25 minutes covered, then 10 minutes uncovered | Bake until the top is golden and crisp. |
| Bone-in or thicker than 1 inch | 25 minutes covered, then extra time uncovered | Check with a meat thermometer every 5 minutes. |
Expert Tips
- Broil if needed: If the top of the stuffing needs a bit more color and crispiness after baking, pop the dish under the broil setting for 1-2 minutes-just be sure to watch it closely so it doesn't burn.
- Fixing soggy stuffing: If your stuffing turns out wetter than you like, reduce the broth next time to 1 ½ cups (instead of 2 cups) to achieve a fluffier texture.
- Rest before serving: Allow the bake to rest for at least 10 minutes out of the oven. This lets the juices redistribute into the pork chops so they stay tender and juicy when served.
- Rotate the pan halfway: If your oven bakes with uneven hot spots, rotate the baking dish 180 degrees halfway through the cooking time to ensure the pork and stuffing cook at the exact same rate.
- Storage and reheating: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or cover the dish with foil and bake at 350°F, adding a small splash of broth to keep the pork and stuffing from drying out.
Another super easy recipe featuring stuffing as a key ingredient is this crockpot chicken stuffing casserole.
Serving Suggestions
- Best Occasion to Serve: Perfect for the holidays or when having company over so you spend less time in the kitchen but still get to share a comforting meal.
- Delicious Side Pairings: Balance the rich, savory casserole with sweet honey maple carrots or steamed green peas as an easy side. Even a fresh option like this pesto pasta salad would be great.
- Finishing touches: Spoon generous portions straight from the warm baking dish onto dinner plates, drizzled with savory turkey neck gravy or Instant Pot cranberry sauce to enhance those cozy holiday flavors.
Pork Chop Stuffing Bake Recipe FAQs
No, it's not a crucial step and isn't done in the original recipe. However, if you want extra depth of flavor, you can quickly sear the chops in a skillet over medium-high heat to add color before assembling the dish.
Pork chops dry out if the casserole is cooked for too long. Make sure all of your pork chops are similar in size and thickness so they cook at the same rate. Using a meat thermometer is the best way to monitor them-pull them as soon as they reach an internal temperature of 145°F.
It depends on how thick your pork chops are. If you are using thinner chops that cook quickly, leaving the foil off is fine. For thick 1-inch chops, covering with foil is strongly recommended because it traps steam, aiding in even cooking and keeping the meat juicy.
The stuffing goes on top of everything! Placing it on top prevents it from becoming overly wet and allows it to crisp up and get nicely golden brown in the oven.
Yes, you can freeze it for up to 2 months in a well-sealed container. Just keep in mind that the stuffing will soften slightly once thawed and reheated.
Absolutely! Prepare the recipe as directed, but layer the ingredients in your slow cooker instead. Cover and cook on High for 2-3 hours or on Low for 4-5 hours until the pork is tender and reaches 145°F. You can try my crockpot pork chops recipe as a reliable favorite!
Easy Pork Chop Stuffing Bake
Equipment
- 9x13" casserole dish
- small, heavy bottom skillet
Ingredients
- 2 tablespoons salted butter
- ½ cup sweet onion diced
- ½ cup celery ribs, diced
- 1 tablespoon minced garlic
- 2 cups chicken broth
- 1 6-ounce box pork stuffing
- 2 pounds pork chops about 4-5, 1-inch thick
- 1 10.7-ounce can cream of chicken soup
- Parsley for garnish
Instructions
- Preheat your oven to 350°F and spray a 9x13 casserole dish with non-stick spray.
- In a small, heavy bottom skillet over medium heat, melt the butter and sauté the onion and celery until translucent. Add the garlic and heat until fragrant, about 1 minute. Add the broth and turn the stove to high, cook until the liquid starts to simmer.
- In a large bowl, combine the vegetable and broth mixture with the stuffing package. Mix until well combined. Allow the stuffing to absorb all the broth, this should take about 10 minutes. Fluff it with a fork periodically as it soaks in.
- Place the pork chops in an even layer in the bottom of your casserole dish. Pour the cream of chicken soup over the top and spread evenly with a spatula.
- Layer the stuffing over the pork chops and cover the dish with foil.
- Bake the pork chops for 25 minutes, remove the foil, and bake an additional 10 minutes or until the pork reaches 145°F.
- Garnish with chopped parsley and serve warm.
Video
Notes
- Pork chops dry out when overcooked. Ensure all chops are uniform in size and thickness so they cook evenly, and use a meat thermometer to pull them right at an internal temperature of 145F.
- If the top needs more color, broil for 1-2 minutes after baking-watch closely so it doesn't burn.
- If your stuffing turns out too wet, reduce the broth to 1 ½ cups (instead of 2 cups) next time for a fluffier texture.
Nutrition
This post was originally published in September 2016. It's been updated with new content and images.
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