When it comes to a juicy Pork Chops recipe, it just doesn’t get any easier or yummier than this!
This dish has been a part of my family for as long as I can remember, a recipe passed along by my mom’s dear friend. It was my dad who suggested, many years ago, that I share it with all of you. And just as Dad predicted, it’s been a very popular recipe! I thought it was time to bring it back around again, in case you missed it.
What You’ll Need
It’s always amazing to me how much flavor is packed into this simple ingredients list! Scroll to the printable recipe card at the bottom of this post for exact ingredient amounts.
- Pork chops – Look for bone-in pork chops, for the best tender texture and flavor. I recommend a thickness of ½” to ¾”, so they bake up tender and juicy.
- Salt & pepper – Super simple seasoning is all you need for the pork chops.
- Olive oil – For sauteeing the pork chops in the skillet.
- Bread cubes – Soft bread cubes make the perfect stuffing.
- Onion – I always use yellow onion.
- Sage – Dried sage seasons the bread crumb stuffing…tastes a little bit like Thanksgiving!
- Cream of mushroom soup – Canned cream of mushroom soup provides the creamy texture and flavor to the dressing. I prefer to use a less-sodium variety of soup.
- Butter & water – Combine melted unsalted butter and water (or vegetable or chicken broth), to thin out the creamy soup.
- Soy sauce – This adds delicious umami flavor to the creamy dressing. Think “salt seasoning”, but with deeper flavor. Don’t limit soy sauce to only Asian inspired recipes!
How to Make Pork Chops and Stuffing
Searing the chops before they hit the oven locks in the juices and gives them a lovely browning. Scroll to the bottom of the post for the full recipe card.
- Prep. Preheat the oven to 350°F.
- Season the pork chops. Sprinkle salt and pepper over both sides of the pork chops.
- Brown the pork chops. Heat oil in a large oven-safe skillet. Then sear both sides of the pork chops until browned. Don’t cook them completely.
- Prepare the stuffing. Mix the bread cubes, onion, butter, a little water, and sage.
- Prepare the gravy. Whisk the cream of mushroom soup, a little more water, soy sauce, and black pepper.
- Top with stuffing and gravy. Mound the stuffing onto the pork chops. Then drizzle the gravy over the stuffing. Sprinkle with black pepper.
- Cook. Pop the skillet into the oven. Cook for 1.5-2 hours, or until fork-tender. Remove from the oven. Serve hot.
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