Baked pork chops with stuffing, topped with a creamy mushroom sauce is comfort food at it’s best! They’re easy to make, and the chops are tender and delicious!
Ever have a dinner recipe you’ve made for years, have no clue where you got the recipe from, but it’s ALWAYS good? THIS recipe for Baked Pork Chops with Stuffing is one of them! I know I’ve been making this recipe for over 20 years. Originally I copied it onto a 3×5 index card way back in the day, but don’t remember where I got the recipe from.
I made these baked pork chops for our dinner last night, and decided to share it on the ol’ blog today. They taste REALLY GOOD!
Baked pork chops with stuffing are “comfort food” at it’s easiest and best, folks. It only takes about 15 minutes of prep time to get them ready. The pork chops are then baked for an hour. While they are baking, you can paint your home, finish your thesis, jog 2-3 miles… whatever.
Scroll Down For A Printable Recipe Card At The Bottom Of The Page
Busy? Want To Make These Pork Chops Ahead Of Time?
Baked pork chops with stuffing are easy to make AND delicious! You can easily prep them ahead of time, too! The pork chops were prepped early in the day, then put into the refrigerator BEFORE baking.
About 1/2 hour before baking I took the pork chops out of the fridge, to take the chill off the meat. When ready to bake, I popped the dish into the oven. This would be a great dish for busy people to make. Prepare it early in the day, and have it ready to throw in the oven later.
It’s EASY To Make Baked Pork Chops With Stuffing
The pork chops are browned in a skillet, then topped with a simple “stuffing” (heh heh… the “stuffing” goes on TOP of the chops). I’m not sure why it is called “stuffing”. One of life’s great mysteries, I suppose.
It’s extremely easy to make the sauce, and pour it over the stuffing and chops. Once that is done, into the oven the dish goes. See? EASY! Now you can sit back and relax!
Making Baked Pork Chops With Stuffing
The “stuffing” is easy. Soft bread cubes are mixed with onion, butter, and spices. I use sourdough bread… crust and all. It’s very basic, but trust me… it will be delicious!
Pan-Sear The Pork Chops
Into a hot skillet the chops go, for a quick sear (to brown them). I prefer to use boneless pork chops, but bone-in chops will do just fine in this recipe, as well.
Pork chops are quickly browned on both sides, then removed to a baking dish.
The “stuffing” is then piled on top of each pork chop.
Making The Sauce For The Baked Pork Chops With Stuffing
The sauce is heated through on the stove, on medium low heat. Best part? The sauce only has a few ingredients. EASY. The sauce is then poured over the stuffing and pork chops, then into the oven it goes for 1 hour!
This is what it looks like when the chops with stuffing first come out of the oven. The top of the sauce and stuffing is golden brown and bubbly. Now all that’s left is to serve it up! The baked pork chops smell so good!
Use a spatula to lift each pork chop out of the baking pan and onto individual plates. This helps to keep the stuffing intact on the baked pork chops. Now you are ready to eat! Yum. The chops were served with green beans and rice on the side.
Sure hope you’ll give this recipe a try… I’m confident you will love it! The pork chops come out of the oven very tender, and coated with a luscious stuffing and sauce. Trust me – make these pork chops! Congratulations! You’ve just made a fantastic, fairly inexpensive, and not too labor intensive meal!
Looking For More PORK Recipes?
You can find all of my recipes in the Recipe Index, located at the top of the page. I have lots of recipes that use pork, including:
- Pork Chops Olé
- Smothered Pork Chops
- Cumin Dusted Pork Cutlets with Citrus Sauce
- Marinated Grilled Pork Chops
Interested In More Recipes?
Thank you for visiting this website. I appreciate you using some of your valuable time to do so. If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.
You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
- 4 boneless pork chops (or bone-in)
- 2 Tablespoons olive oil
- 2 cups soft sourdough bread cubes (cut into small cubes-any bread will do...)
- 2 Tablespoons brown onion , finely chopped
- 2 Tablespoons butter , melted
- 2 Tablespoons water
- 1/2 teaspoon poultry seasoning (can substitute thyme, if desired)
- 1 can cream of mushroom soup (undiluted)
- 3-4 white button mushrooms , chopped
- 1/3 cup cooking sherry (can substitute water, if desired)
- Preheat oven to 350 degrees. Spray a 13x9 baking pan with non-stick spray.
- Heat the olive oil in a large skillet until very hot. Add the pork chops. Brown the chops on medium heat until browned on both sides. Remove chops from skillet; place in a single layer in prepared baking pan. Set aside.
- In a small bowl, mix the bread cubes, onion, melted butter, water, and poultry seasoning. Mix well to combine.
- Using the same skillet that you cooked the pork chops in, combine the can of soup, sherry (or water), and the chopped mushrooms. Heat through. Remove from heat.
- Place 1/4 of the stuffing mix on top of each chop. Pour (or ladle) the sauce mixture over the top of the stuffing and chops, to cover. Bake pork chops, uncovered, for 1 hour at 350 degrees. Serve, and enjoy!
Here’s one more to pin on your Pinterest boards!