Easy Pork Chop Stuffing Bake

This Pork Chop Stuffing Bake is a simple, comforting recipe that you can make anytime. With layers of juicy pork and crispy stuffing, there’s plenty of satisfying flavor and texture.

Prep Time10

Cook Time35

Total Time42

Servings:

Calories: 400kcal

Author: Karin and Ken

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