Baked Pork Chops and Stuffing is the ultimate comfort meal you didn’t know you needed! It takes boneless pork chops and packs them with tasty flavors and balanced textures for the perfect bite every time. I have made this recipe for my family several times, and it’s become one of our all-time favorites. It goes well with any side dish, from green beans to corn or even a fresh salad.
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The stuffing becomes both soft and a little crunchy in the oven, while the pork remains moist and juicy. Cream of chicken soup is a key ingredient for flavor and texture to ensure the perfect balance.
If you like easy-baked dinner recipes, add this Bruschetta Salmon and Baked Teriyaki Chicken Thighs to your menu next.
Why You’ll Love This Recipe
- It’s a crowd-pleaser: This baked pork chops with stuffing recipe creates a combination of flavors that everyone will love! Bring it to a potluck or make it for dinner at home. It’s always a winner.
- Prep takes only 10 minutes: The oven does most of the work! In just 10 minutes, the pork chops with stuffing will be ready to bake.
- It’s made with simple ingredients: You don’t have to worry about searching for unknown items to make this meal. These ingredients are super easy to find at the grocery store!
Ingredients
These are all of the ingredients you’ll need to make this recipe for baked pork chops and stuffing. They include simple produce, pork chops, and premade stuffing mix (to name a few) to make it simple for you to make at any time.
- Veggies: I use onions, celery, and garlic to flavor the stuffing. You may use any combo of these veggies that you prefer (if you don’t like celery, you may leave it out, for example).
- Chicken broth: The flavor of chicken broth pairs well with the pork chops. Even vegetable broth would be great in this recipe. You may use bouillon with water if you prefer- it yields the same result!
- Pork stuffing: Any brand of pork stuffing is great for this recipe. I like to use Stove Top. Even herb stuffing works for this!
- Pork chops: Boneless pork chops are my go-to, so I don’t have to worry about removing bones. However, if you prefer bone-in pork chops, you may use them. Keep in mind that the cooking time differs, and they need more time than boneless.
- Cream of chicken soup: This adds creamy texture and flavor and helps the stuffing to stick to the pork. It’s a versatile and inexpensive ingredient that I love to incorporate into a variety of dishes.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Mushroom: Add diced mushrooms to the veggies and swap the cream of chicken for cream of mushroom soup for an earthy mushroom version.
- Apple pecan: Stir in diced apples and pecans to the stuffing for sweetness and crunch.
- Lemon herb: Use fresh rosemary and thyme in the stuffing or on the pork chops as well as lemon juice to make it pop.
How to Make Pork Chops With Stuffing in the Oven
Here are the steps needed to make successful baked pork chops with stuffing. Coat your 9x13 baking dish with cooking spray, and preheat your oven to 350° F before you start prep so you can get it right into the oven!
Step 1: Saute the veggies. Cook the chopped onions and celery in a large skillet with melted butter for 2-3 minutes or until they have softened. Then, add the garlic and continue to saute the veggies until the garlic is fragrant.
Step 2: Add chicken broth. Pour the chicken broth into the skillet and stir it well. Cook on high until it reaches a simmer.
Step 3: Combine with the stuffing. Add the package of stuffing to a large mixing bowl and pour in the broth mixture. Stir until the ingredients are well combined, and then let it sit for 10 minutes so the stuffing can absorb the liquid. Fluff it with a fork every couple of minutes.
Step 4: Prep the chops and soup. Lay the pork chops in a single layer on the bottom of the greased baking dish. Spoon the cream of chicken soup onto each chop. Then, spread it evenly to coat each one.
Step 5: Layer the stuffing on top and bake it. Scoop the stuffing over the top of the pork chops. Ensure it’s perfectly even. Then, cover it with foil and pop it in the oven for 25 minutes. Remove the foil and bake it for another 10 minutes or until it’s done.
Step 6: Serve. Sprinkle with fresh parsley if desired. Enjoy a pork chop with plenty of stuffing and your favorite side dish!
Recipe Tips
- Let it rest: Allow the pork chops to rest for at least 10 minutes after they come out of the oven. This keeps them moist when you slice into them!
- Sear the pork chops: For depth of flavor, quickly sear the chops in a skillet over medium-high heat to add color.
- Rotate the baking dish halfway: If you find that your stuffing and pork chops aren’t cooking evenly, rotate the pan halfway through the cooking time.
If you love recipes like this pork chop and stuffing bake, you may also enjoy this baked Chicken and Stuffing recipe.
Storage Directions
- Storing: Store leftovers in an airtight container in the refrigerator for up to 3 days. You may tightly cover it and store it in the freezer for up to 2 months.
- Reheating: Reheat a single portion in the microwave or stick the casserole covered in a 350° F oven and heat for 20-30 minutes or until heated through.
- Make Ahead: I like to prepare the stuffing mixture ahead and assemble the casserole right before I’m ready to bake it to save time at dinnertime.
Serving Suggestions
- A fresh salad is a great accompaniment to old-fashioned pork chop casserole. I like a simple mixed green salad or this lentil feta salad for a twist.
- Roasted carrots and baked sweet potatoes also make great sides for pork chops with stuffing as well.
- I like to serve lemon poppyseed cake as a light and delicious dessert after this filling and comforting meal.
Recipe FAQs
This depends on how thick the pork chops are. If you choose a thinner chop, they will take less time to cook so it’s fine to leave the foil off. However, I recommend using it for thick 1-inch pork chops because it will help trap the steam which aids in cooking and keeps them juicy.
Sure! Prepare the recipe the same except layer the ingredients in the slow cooker. Cover and cook for 3-4 hours on high or 6-7 hours on low.
If the pork chop casserole is cooked too long, the pork will dry out. Ensure all of the pork chops are similar in size and thickness. Use a meat thermometer to monitor the temperature if you like. They must be cooked to 145 degrees F.
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More Delicious Pork Chops Recipes
Do you like pork chop? 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!
Baked Pork Chops and Stuffing Casserole
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.
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Notes
- For perfectly moist pork chops, allow them to rest for at least 10 minutes after they come out of the oven.
- Store any leftover pork chops and stuffing in the refrigerator in an airtight container for up to 3 days.
- Try making this recipe in the slow cooker, following the same steps. Cook it on high for 3-4 hours or low for 6-7 hours.
Nutrition
This post was originally published in September 2016. It's been updated with new content and images.
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