This cozy pork chop stuffing bake is one of those simple, no-fuss dinners that feels like a little taste of Sunday supper any night of the week. It leans on boxed stuffing mix—something many of us grew up with in our Midwestern kitchens—and turns it into a hearty, comforting casserole that fills the house with the best kind of savory, homey smell. With just four ingredients, it’s perfect for busy weeknights, when you want to get something warm and satisfying on the table without a lot of steps or dishes. It’s also a great starter recipe for kids or teens who are learning to cook, since everything comes together in one baking dish and the results feel special enough for family dinner.
This pork chop stuffing bake pairs wonderfully with simple, classic sides. A green vegetable like steamed green beans, roasted broccoli, or a quick side salad helps balance the richness of the stuffing. Mashed potatoes or buttered baby potatoes make it extra comforting if you’re feeding hungry teenagers or guests. For something lighter, serve with a crisp cucumber salad or sliced fresh fruit on the side. If you like a little sweetness with your savory, a spoonful of applesauce or cranberry sauce is a lovely touch and makes the plate feel a bit like a mini holiday meal.
Ingredients
4 boneless pork chops (about 1-inch thick)
1 (6 oz) box stuffing mix (such as Stove Top, any flavor you like)
1 1/2 cups chicken broth (or water, per stuffing package directions)
1 (10.5 oz) can cream of mushroom soup (or cream of chicken)
Directions
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with cooking spray or a bit of oil.
In a medium bowl, prepare the stuffing mix by combining the dry stuffing with the chicken broth (or water), following the liquid amount suggested on the box. Stir until everything is moistened and let it sit for a couple of minutes to absorb.
Spread the prepared stuffing evenly in the bottom of the greased baking dish, pressing it lightly into an even layer.
Lay the pork chops on top of the stuffing in a single layer. If they overlap a little, that’s okay, but try to give each chop some space.
In a small bowl, stir the cream of mushroom soup to loosen it (you can add 1–2 tablespoons of water or broth if you want it a bit thinner). Spoon the soup evenly over the tops of the pork chops, spreading it so each chop is mostly covered.
Cover the baking dish tightly with foil and bake in the preheated oven for 25 minutes.
After 25 minutes, remove the foil and continue baking for another 15–20 minutes, or until the pork chops are cooked through (internal temperature reaches 145°F/63°C) and the stuffing is hot and lightly browned around the edges.
Remove from the oven and let the dish rest for about 5 minutes before serving. This helps the juices settle and makes it easier to scoop out neat portions of pork chop with a bed of stuffing underneath.
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