Pork Chop and Stuffing Bake
Our Pork Chop and Stuffing Bake is a quick, savory, and satisfying dish that you can whip up in under an hour. A perfect blend of juicy pork chops, boxed stuffing mix, and cream of mushroom soup for a weeknight comfort meal the whole family will love.
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Pork Chop Stuffing Bake
It doesn’t get much easier than a package of pork chops, a can of condensed cream of mushroom soup, some sautéed veggies, and savory stuffing mix.
We love this combo for an easy weeknight dinner, because it only takes about 10 minutes to prep, about 5 minutes of stovetop time, then the rest of the time is hands-off!
The best part? This pork chop stuffing bake is 100% customizable. Don’t like cream of mushroom soup, swap it out with one you do like!
Don’t want celery? Leave it out!
The ingredients in this pork chop and stuffing bake are minimal and your family is going to love it. Everyone will be coming back for seconds!
Looking for more pork recipes? Try our balsamic pork tenderloin or baked pineapple pork chops.
Pork Chop and Stuffing Bake Tips
Tips
- Don’t over bake the pork chops! When pork chops are over baked, they become dry, tough, and difficult to cut.
- Wrap the pan tightly with foil. You’ll want to make sure the pan is wrapped tightly so the pork chops don’t dry out.
- Cook to the correct temp. Make sure to cook the pork chops until they reach an internal temperature of 145°F.
Substitutions and Variations
- Condensed Soup: If you aren’t a fan of cream of mushroom soup or don’t have it handy, try cream of chicken or cream of celery instead.
- Sautéed Veggies: For a super simple recipe, omit the celery and onions. It may alter the flavor, but it removes an entire step.
- Omit the Sour Cream: I love to add sour cream to add extra creaminess, but you don’t have to use it. Or, add a little milk, heavy cream, or half and half instead.
- For extra flavor, add some Worcestershire sauce or soy sauce to the soup mixture.
- Seasonings: Garlic powder is a flavorful mix-in, but don’t forget about paprika, thyme, onion powder, sage, or your other favorite seasonings.
- Choose your favorite stuffing flavor. There are several different varieties and flavors of stuffing mix. I love savory herb stuffing, but turkey and chicken are some other tasty options.
Storage
Refrigerator: Store leftover pork chop and stuffing bake in the refrigerator for up to 3 days.
Reheating: Microwave leftover pork chops until warmed through, or warm in the oven on 350°F to help maintain texture.
FAQs
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What You’ll Need
Stuffing Mix Topping
- 1 ½ cups low-sodium chicken broth
- ¼ cup unsalted butter
- 6 ounces stuffing mix
Pork Chop and Soup Base
- 1 ½ to 2 pounds boneless skinless pork chops, about ½ – ¾ inch thick
- 1 tablespoon unsalted butter
- ½ cup white onion, diced
- ¼ cup celery, diced
- ½ teaspoon garlic powder
- 1 (10 ½ ounce) can cream of mushroom soup
- 4 ounces sour cream
How to Make It
- Preheat the oven to 350°F, and spray a 9×13-inch baking dish with cooking spray. Arrange the pork chops into the pan in an even layer, and set aside.1 ½ to 2 pounds boneless skinless pork chops
Stuffing Mix
- In a medium saucepan over high heat, bring the chicken broth and butter to a boil. Remove from heat, and stir in the stuffing mix. Cover, and let sit for 5 minutes.1 ½ cups low-sodium chicken broth¼ cup unsalted butter6 ounces stuffing mix
Pork Chops and Soup Base
- Heat a medium skillet over low-medium heat. Add the butter, onion, celery, and garlic powder. Cook for 4-5 minutes until the vegetables soften then remove from heat.1 tablespoon unsalted butter½ cup white onion¼ cup celery½ teaspoon garlic powder
- In a large mixing bowl combine the sautéed vegetables, cream of mushroom soup, and sour cream. Spoon the mixture over the pork chops.1 (10 ½ ounce) can cream of mushroom soup4 ounces sour cream
- Fluff the stuffing with a fork, and spoon it over the soup mixture. Cover the pan tightly with aluminum foil, and bake for 20-30 minutes (adjust the time depending on the thickness of the pork chops).
- Remove the foil about 5 minutes before the pork chops finish cooking, and return the pan to oven to crisp up the stuffing. Ensure the pork chops reach 145°F on an instant read thermometer. Serve warm!
Did not turn out as indicated. Stuffing was mushy.
Good morning Debbie, I’m sorry you didn’t enjoy the recipe. It’s boxed stuffing, I’m not quite sure what you expected. In fact, you read our FAQ’s (not sure if you did or not), we addressed how to get a crunchy topping. The stuffing underneath will still be mushy due to wet ingredients. Again, not sure if you followed those extra steps. In closing, sorry you didn’t enjoy it. Have a nice day 🙂
I added a bunch of mushrooms to the onions and celery as I had to use them up. Delicious!!
Thank you Jacie! Adding those extra veggies probably tasted amazing. Thank you again sharing and have a lovely day 🙂
I made this last night. I think it would be much better if you browned the chops first. More onions, celery and garlic. I think it needs to bake much longer because the pork chops were to temperature but were tough. I like to bake my chops for an hour or hour and half for perfect tenderness. If you use a recipe and find doing a few things works better for you don’t be afraid to put in your own touch. Tell the rest of us your secrets. Recipes are a basic start and you can always add personal touches that make it work for you..
I’m thinking, too many pots and bowls. I have an aversion to dirtying too many dishes. Saute the veggies in a large pot, add the broth and cream of whatever. Pour over chops. In the same pot, heat up the broth and butter, stir in the dry dressing. No need to clean the pot in between! Let the dressing sit for 5 minutes, fluff with a fork and layer on top of the chops which have been covered by the veggie/sauce mixture. One pot, along with the casserole dish.
This is a great recipe, and the results are fantastic!
Good morning Joyce, thank you for commenting, making suggestions, and rating the recipe. Kim and I are glad you enjoyed the pork chops, in spite of the dishes. Have a lovely day 🙂