Pork chops and stuffing bake together with cream of mushroom soup for a no-fuss dinner. I’ve updated the classic recipe you remember with new cooking times for the juiciest, most tender pork chops!
This post is sponsored by Utah Pork Producers Association. All opinions are my own.
Stuffing fans, there’s no need to wait until Thanksgiving for a taste of your favorite side dish! This Pork Chops & Stuffing recipe delivers a little taste of Thanksgiving but with one important twist: we’re using pork chops to keep the dish easy and quick.
Pork chops are my favorite protein for getting dinner on the table quickly. I love the hearty flavor, and how the pork chops stay juicy when cooked to perfection (more on that below).
For this recipe, I chose bone-in pork chops, which bake up tender in the oven, especially when topped with stuffing and a can of cream of mushroom soup. The mushroom soup delivers that homestyle flavor and ties the whole dish together really nicely.
Here are a few of my tips for making Pork Chops & Stuffing:
- You can use bone-in or boneless pork chops, regular or thick cut.
- Day old bread works really well here. If you don’t have it, toast fresh bread until very lightly browned.
- A bit of poultry seasoning works splendidly in the stuffing to complement the pork. If you don’t have it, substitute dried sage.
How I Updated This Recipe
The original Pork Chops & Stuffing recipe, which I found in several of my spiral-bound cookbooks dating back to the 1970s, calls for baking the dish for an entire hour.
While it won’t cause any harm, pork chops don’t need an hour in the oven. So, to save time, I’ve reduced the cooking time to 45 minutes total for thick cut pork chops (1 inch thick), and 35 minutes for regular cut pork chops (¾ inch thick). This results in more tender, juicier pork chops.
What You’ll Need
- I chose bone-in pork chops because they stay the juiciest in the oven, but boneless pork chops work for this recipe as well. Thick cut or regular cut both work for this recipe.
- I used about 4 ounces of day-old french bread, and cut it into ½ inch cubes. Any type of white bread works well here. If it’s not day-old, toast it lightly until firm on the outside. That makes for the best texture for the stuffing!
- Cream of celery soup can be substituted in place of the cream of mushroom soup (this works particularly well for this recipe especially, since celery is traditional in stuffing).
- See the notes in the recipe card below if you don’t have poultry seasoning or dried sage.
How to Make Pork Chops and Stuffing
- Lightly brown the pork chops in a skillet, about 2–3 minutes per side.
- Mix together the bread cubes, melted butter, water, chopped onion, and poultry seasoning.
- Mound the stuffing mixture on top of the pork chops.
- Mix the cream of mushroom soup with ⅓ cup water, and pour over the top of the pork chops and stuffing. I like the leave bits of bread cubes sticking out so they get crispy in the oven.
- Bake for 30 minutes covered, then uncover and bake for 15 minutes more for thick cut pork chops. (Reduce total time by 10 minutes for regular cut pork chops.)
How to Tell When The Pork Chops Are Done
According to Pork.org, the safe internal cooking temperature for pork chops is 145°F, followed by a three minute rest. Here is a chart so you can get to your desired doneness:
- Medium rare: 145–150°F
- Medium: 150–155°F
- Medium well: 155–160°F
- Well: 160°F
Follow the instructions on this recipe card below for the pork to turn out medium–medium well. If you’d prefer medium rare pork, take 5 minutes off the covered baking time.
Storing and Reheating Instructions
Store any leftovers tightly covered in the fridge for 4–5 days. To reheat, place the dish, uncovered, in a 350°F oven for 15–20 minutes, or until the pork chops and stuffing are heated through. You can also microwave leftovers, but the stuffing won’t get quite as crispy on the top.
📖 Recipe
Pork Chops and Stuffing
Ingredients
- 1 tablespoon butter or oil
- 4 bone-in pork chops
- ½ teaspoon salt
- 3 cups day-old ½-inch bread cubes (see notes)
- 2 tablespoons chopped onion
- 4 tablespoons melted butter
- ½ cup water
- ¼ teaspoon poultry seasoning or ground sage
- 1 can cream of mushroom soup
- ⅓ cup water
Instructions
- Preheat oven to 350°F.
- Place 1 tablespoon butter or oil in a large skillet over medium heat. Season 4 bone-in pork chops on both sides with ½ teaspoon salt, and add to the skillet. Cook for 2–3 minutes, or until lightly browned. Flip and cook until browned on the other side, another 2–3 minutes. Place the pork chops in a 9×13-inch baking dish, or keep them in the skillet if your skillet is ovenproof.
- In a large bowl, mix 3 cups day-old ½-inch bread cubes, 2 tablespoons chopped onion, 4 tablespoons melted butter, ½ cup water, and ¼ teaspoon poultry seasoning or ground sage.
- Divide the bread cube mixture evenly over the pork chops.
- In a medium bowl, whisk together 1 can cream of mushroom soup and ⅓ cup water. Pour the mixture over the stuffing-topped pork chops in the baking dish. I like to leave some bread cubes poking out so they get crispy. Any extra soup can go in the bottom of the dish/skillet.
- For thick cut pork chops: cover and bake for 30 minutes. Then uncover and bake for 15 additional minutes, or until the pork chops are at least 145°F. Let rest for 3 minutes, then serve.
- For regular cut pork chops, bake for 20–25 minutes, then uncover and bake for 15 minutes, or until the pork chops are at least 145°F. Let rest for 3 minutes, then serve.
Notes
- Medium rare: 145–150°F
- Medium: 150–155°F
- Medium well: 155–160°F
- Well: 160°F
- Use any combination of dried sage, thyme, marjoram, parsley, and/or rosemary in place of the poultry seasoning.
- Finely chop one rib of celery and toss it with the bread cube mixture if you like celery in your stuffing.
- Substitute cream of celery soup for the cream of mushroom soup if you’d like.
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