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Baked Pork Chops and Stuffing

Baked Pork Chops and Stuffing

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Jane Bruce

Pork chops and stuffing were a staple in my house growing up. Unfortunately, I don't have all of the ingredients or time to make a stuffing from scratch, so I use some boxed help to get this recipe rolling. An easy and quick dinner idea to throw in the oven on one pan, and take out ready to serve.

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  • 1 Tablespoon olive oil
  • 4 3-ounce pork chops
  • 1 box Stove Top chicken stuffing mix, prepared

Nutritional Facts


Calories Per Serving302

Folate equivalent (total)96µg24%

Riboflavin (B2)0.3mg17.2%

  • 6 boneless pork loin chops, about 1 1/2 pounds
  • Salt and pepper
  • 1 tablespoon extra virgin olive oil
  • 1 onion, chopped
  • 2 ribs celery, chopped
  • 2 tart apples, peeled, cored, chopped
  • 2 cups chicken broth
  • 1 can (10 1/2 ounce) condensed cream of celery soup, undiluted
  • 6 cups herb-seasoned bread stuffing cubes

Heat the oven to 375 F (190 C/Gas 5). Lightly grease a 3-quart baking dish or casserole.

Sprinkle both sides of the pork chops with salt and freshly ground black pepper.

Heat a large skillet or saute pan over medium heat. Add the oil to the pan. When the oil is hot, add the pork chops to the pan and sear, turning to brown both sides. Remove pork chops and set aside.

Cook the onion and celery in the same skillet until onion is tender add chopped apples and cook for another minute. Stir in the chicken broth and condensed soup bring to a simmer. Remove from heat and stir in stuffing cubes until cubes are moistened.

Spoon the stuffing mixture into the prepared baking dish or casserole. Place pork chops on top of stuffing. Cover the baking dish with foil and bake for 30 to 40 minutes, or until chops are cooked through but still juicy.


On rack in broiling pan, broil pork chops, turning once, until rare.

Arrange chops in casserole that is large enough to hold them in 1 layer and sprinkle with 1/8 tsp each salt, pepper and thyme, add broth, cover casserole, and bake for about 45 minutes.

While pork chops are baking, in small skillet heat margarine until bubbly and hot, add onion and garlic and saute until onion is translucent. Add mushrooms, celery and remaining 1/8 tsp each salt, pepper and thyme. Saute for 5 minutes. Add bread cubes. Spoon an equal amount of stuffing mixture onto each baked pork chop bake, uncovered for 15 minutes.

Baked Pork Chops and Stuffing

Sprinkle pork chops lightly with salt and pepper. Heat oil in a large skillet over medium-high heat. Add pork chops and brown both sides. Do not cook them completely, you just want them browned on both sides. Transfer browned pork chops to an oven safe baking pan.

In a medium bowl, fold together bread crumbs, onion, butter, 1/4 cup water, and sage. Place a mound of stuffing on top of each chop.

In another medium bowl, blend soup, 1/3 cup water and soy sauce. Pour this over the stuffing. Sprinkle with freshly ground black pepper. Bake for 1-1/2 to 2 hours, or until pork chops are tender.

This can also be prepared a few hours before baking time. Simply prepare the dish entirely, without baking it. Cover and refrigerate. Take the dish out of the refrigerator about 2 hours before serving time and preheat oven a few minutes before you are ready to start. Baking time may be a bit longer since it was refrigerated, but it also depends on the size of the pork chops, etc.

Recipe Summary

  • 6 tablespoons butter, cut into small chunks
  • 2 (14 ounce) packages dry stuffing mix (such as Stove Top®)
  • 6 boneless center-cut pork chops
  • 2 (15 ounce) cans Italian-style stewed tomatoes
  • salt and ground black pepper to taste

Preheat oven to 375 degrees F (190 degrees C).

Arrange butter into the bottom of a cast iron Dutch oven. Spread dry stuffing mix over the butter to cover the bottom of the pot. Place pork chops onto the layer of stuffing mix. Pour tomatoes over the pork chops.

Bake until chops are slightly pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Season with salt and pepper.

How to make Pork and Stuffing:

Preheat the oven to 425 degrees F.

In a large saucepan, combine the seasoning packet (if it is separate) from stuffing mix with the broth and butter. Bring to a boil.

Reduce the heat to simmer and stir in the stuffing. Cover and remove from the heat. Let stand for 5 minutes.

Spoon the stuffing, evenly divided, into two greased 18.6 oz individual baking dishes. Click for 18.6 oz individual oven safe baking dishes.

Place a pork chop over each mound of stuffing.

Sprinkle each chop with Worcestershire sauce, divided evenly.

Cover with tinfoil and bake for 10 minutes.

Uncover and bake 10 minutes longer or until a thermometer reads 145 degrees F.

Let stand for 5 minutes before serving.

Sprinkle with parsley if desired.

Baked Pork Chops and Stuffing for Two

Serve hot dishes on cork trivets to protect tables and surfaces. Caution &ndash dishes will be very hot.

Pork Chops and Stuffing


  • 6 3/4 inch thick boneless pork loin chops
  • salt & pepper to taste
  • 1 tablespoon vegetable oil
  • 1 onion, chopped
  • 2 stalks celery, chopped
  • 2 apples, peeled and chopped (tart apples like Granny Smith work best)
  • 1 14.5 ounce can chicken broth
  • 1 10.7 ounce can cream of celery soup
  • 1/4 cup dry white wine, optional
  • 6 cups herb-seasoned stuffing mix


Stove Top Stuffed Pork Chops

Stove Top Stuffed Pork Chops bake up super tender and taste amazing, creamy and crunchy at the same time. With a short list of ingredients, they are really easy to make. They can be prepared ahead of time and just put in the oven when you need them.

I used my own Homemade Stovetop Stuffing mix, but you can replace it with store bought kind, of course. I suppose you could even use chicken breast instead of pork chops.

Since pork chops can get a little dry when you pan fry them, this recipe is ideal because cream of mushroom soup does not allow them to dry out. The stuffing remains soft in the middle and gets crunchy on the outside, with melted cheese on top.

I’m sure if you try this recipe for Stove Top Stuffed Pork Chops casserole, you’ll be making it often!

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How to make Stuffed Butterfly Pork Chops:

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Start your Stuffed Butterfly Pork Chops by butterflying your pork chops. Buy thick pork chops and trim off any fat around the sides of the chops. Then pierce the center of one side and then slice almost all the way through and leave a flap of meat attached.

Fry 2 slices of bacon until crisp then remove and allow them to drain on a paper towel-lined plate. Chop the bacon, red bell pepper, and onion. Measure out other ingredients such as stuffing, sage, and low-fat grated cheese.

Saute the onion and pepper in a couple of tablespoons of olive oil in a small skillet until tender. Remove from heat and allow to cool.

Add stuffing mix, veggies, bacon, water and cheese in a small bowl and gently stir to combine. Season pork chops with sage, salt, and pepper.

Stuff pork Chops with the pork stuffing recipe mix saving the remaining. Heat a skillet on medium-high heat and spray with a cooking spray. Quickly sear both sides of the chops, remove and place in an 8 X 8 baking dish. Spoon remaining stuffing around the pork chops.

Cover with aluminum foil and bake at 350 degrees for 20 minutes. Then remove the foil and bake for an additional 20 minutes.

So go ahead and enjoy these Leaner Stuffed Pork Chops without all those extra carbs and guilt. Thank you, sweet daughter, for sharing this Baked Stuffed Pork Chops Recipe with me.

Baked Pork Chops with Stuffing

The part of this recipe that makes this dish special is the simple sauce made from the cream of mushroom soup mixed with a little white wine. The pork chops will cook in this sauce which keeps the chops nice and moist. Spoon a little of the sauce over the chops before serving them for a little extra flavor.

Baked Stuffed Pork Chops

Mix together the mushroom soup and white wine. You can skip the wine, but it will make a difference in the end result. Trust me! Place the pork chops in a baking dish and pour the sauce around the chops. Spoon the stuffing mix on top of the pork chops.

Cover tightly with aluminum foil and bake for 60 minutes, until the pork chops are cooked through and the sauce is bubbly. Serve with your favorite vegetable and watch your family gobble it all up!

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