This dish will bring even the pickiest of eaters to the table.
If there’s one thing my Midwest roots know, it’s a good stuffing bake; stuffing on the bottom, a hearty protein, some yummy gravy (thanks to canned condensed soup), maybe some cheese (if you choose). You know, those comforting casserole type dishes that the Midwest is known for. Like this baked pork chops and stuffing recipe. It’s family favorite!
What makes this recipe a great pork chop casserole recipe?
There are several reasons why this recipe for pork chops and stuffing bake is a great recipe:
- Easy to prepare. No special equipment is needed to make this easy pork chops and stuffing bake. You will use your stove and oven, although, you can also make this recipe in your slow cooker. (See the notes section of the recipe card below directions for crock pot pork chops and stuffing). There is also no need to brown pork chops before adding to the casserole. This pork chop recipe makes a great easy dinner recipe for weeknights or any day of the week.
- Delicious flavors! Gravy topped seasoned boneless pork loin chops cook tender and juicy in this recipe as they sit atop a delicious savory stuffing is hearty comfort food that will bring your entire family to the table.
- Versatility. It’s easy to put your own favorite tastes and personality into this recipe. Swap out a few of the ingredients to change up the dish. Use a different flavor condensed cream soup for the gravy, such as cream of celery. Use a cornbread stuffing mix instead of the savory herb flavor. Add fully-cooked crumbled bacon to the stuffing layer. There are many possibilities to make this recipe your own! You can even use bone-in pork chops but add a few extra minutes to bake time to ensure the pork chops reach an internal temperature of 145 degrees F with your instant-read thermometer in the thickest part of the meat.
- Ready in under an hour. The stuffing is easily prepared stove top then placed in the baking dish (pan). Seasoned boneless pork chops are placed on top and oven-baked to perfection, while the condensed cream of mushroom soup makes a wonderful gravy for the entire dish. Swap the herbed stuffing mix for Stove Top Stuffing following the package directions for an even quicker preparation.
How to make oven baked pork chops and stuffing bake:
Preheat your oven to 400 degrees F and spraying your baking dish lightly with cooking spray.
Season the pork chops by combining dried sage, dried thyme, salt and black pepper in a small bowl and coating all sides of the pork with the mixture. Set aside while continuing with the recipe.
In large saucepan, over medium-high heat, melt 1 tablespoon of butter. Add in the onion and celery. Cook until they vegetables begin to soften, about 5 to 6 minutes.
Add in the chicken stock or chicken broth and remaining butter to the pan. Bring to simmer and cook for 1 minutes. Take off heat and mix in the dried herbed stuffing mix in a bag (such as Pepperidge Farm or Brownberry brands). Let it sit off heat until most of the liquid has been absorbed (1 -2 minutes).
Spoon prepared stuffing evenly in the bottom of the pan. Top with seasoned pork chops, evenly spacing them and pushing them gently into the stuffing.
Divide condensed cream of mushroom soup between each pork chop, and spread on top. Sprinkle each cream of mushroom soup topped pork chops with smoked paprika.
Cover with aluminum foil and place in preheated oven and bake for about 20 minutes, then remove foil and bake for another 5 – 10 minutes or until instant read meat thermometer inserted into thickest part of pork chop reads 145 degrees F. Let stand 3 minutes before serving. Garnish with chopped fresh parsley, if desired.
Store any leftover stuffing and pork chops in an airtight container in the refrigerator and use in 3 days. This pork chop and stuffing bake also freezes well.
How to make Crock Pot Pork Chops and Stuffing using this recipe:
Season pork chops as directed. Place in the bottom of a 5 – 6 quart slow cooker crock sprayed with cooking spray. Top evenly with condensed cream of mushroom soup. Prepare the stuffing as directed above and spread on top of chops and soup. Cover and cook for 4 to 6 hours on LOW or until pork chops are 145 degrees F.
Why this recipe works
Stuffed pork chops became a popular way to stretch already economical pork chops in the 1950’s, but stuffing and baking or frying a stuffed pork chop does present a few challenges and a little skill. This pork chops and stuffing bake recipe takes everything you love about stuffed pork chops and turns it into an easy recipe anyone can make.
My recipe produces tasty, fork-tender pork chops with a delightful gravy over a flavorful stuffing with a fraction of the work of making a stuffed pork chop. This easy pork chops and stuffing bake is suitable for boneless or bone-in loin chops. It is one of my family’s favorite meals.
Variations
- Use Stovetop stuffing mix to shorten preparation time. Just follow the directions on the box, then continue with this recipe as directed in the recipe card below.
Ingredients
- 4 – (3/4-inch to 1-inch thick) boneless center cut pork loin chops
- 1/4 tsp. ground sage
- 1/4 tsp. dried thyme
- 1/2 tsp. kosher salt (I like Morton)
- 1/8 tsp. fresh ground black pepper
- 4 TBSP unsalted butter, divided
- 1/2 cup diced onion
- 1/2 cup diced celery
- 5 cups of Herbed Seasoned Bread Stuffing Mix *
- 2 cups chicken stock or broth (I prefer stock for better flavor)
- 1 – (10 ounce) can condensed cream of mushroom soup
- smoked paprika
- 2 TBSP chopped fresh parsley, for garnish
Instructions
- Preheat oven to 400 degrees F.
- Spray a 9-inch baking dish or pan with cooking spray
- Combine the ground sage, dried thyme, kosher salt, and ground black pepper. Season pork chops by rubbing onto both sides of all the pork chops. Set aside.
- In large sauce pan, melt 1 TBSP butter over medium heat. When it becomes foamy, add in diced onion and celery. Cook over medium heat until vegetables begin to soften and onion becomes translucent, about 5 to 6 minutes.
- Add chicken stock or broth and remaining 3 TBSP butter to sauce pan. Bring to a simmer and allow to simmer for 1 minute. Take off heat. Stir in herbed stuffing mix until softened and most of the liquid has been absorbed. (It’s ok if a bit of liquid remains.)
- Taste stuffing for seasoning and add a pinch of salt and pepper, if needed.
- Spoon stuffing into pan and spread out into single layer.
- Place seasoned pork chops evenly over the stuffing, pushing them gently into the stuffing.
- Spoon condensed cream of mushroom soup evenly over each pork chop.
- Sprinkle each pork chop with smoked paprika, then cover tightly with foil.
- Bake in preheated oven for about 20 minutes, then remove foil and bake for another 5 – 10 minutes or until instant read thermometer inserted into thickest part of pork chop reads 145 degrees F. Let stand 3 minutes before serving.
- Remove from oven and garnish with chopped fresh parsley, if desired. Serve one pork chop and 1/4 of the stuffing mixture per serving.
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