This easy baked Pork Chops and Stuffing recipe features tender, juicy pork chops topped with a creamy, flavorful stuffing. The dish comes together quickly and is easy to prepare in advance – perfect for busy weeknights as well as holiday dinners!
When it comes to juicy baked Pork Chops and Stuffing recipes, it just doesn’t get any easier or yummier than this! The pork chops first get a quick sear on the stovetop, then they’re topped with a creamy, irresistible stuffing and baked in the oven until fork-tender. The dish is simple, yet special – the perfect kind of recipe!
Why We ❤️ This Stuffed Pork Chops Recipe
This dish has been a part of my family for as long as I can remember, a recipe passed along by my mom’s dear friend. It was my dad who suggested, many years ago, that I share it with all of you. And just as Dad predicted, it’s been a very popular recipe! I thought it was time to bring it back around again, in case you missed it. Here’s why we love this dish:
- Tender, juicy, super flavorful pork chops! That’s really the #1 thing that stands out with this recipe. You will not be disappointed!
- Prep-friendly. This recipe makes putting a beautiful main entree of baked pork chops on the table a total breeze, so easy to prepare – and easy to prep ahead of time. It’s perfect for busy weeknight meals as well as holiday dinner entertaining!
- Great for gatherings. Simply double or triple the recipe!
“I never leave reviews but wow this was awesome! Made it exactly as the recipe states. Had a surprise dinner guest so was a little nervous with a new recipe but it was such a hit! Will definitely be added to our usual rotation.”
Stephanie
What You’ll Need
It’s always amazing to me how much flavor is packed into this simple ingredients list! Scroll to the printable recipe card at the bottom of this post for exact ingredient amounts.
- Pork chops – Look for bone-in pork chops, for the best tender texture and flavor. I recommend a thickness of ½” to ¾”, so they bake up tender and juicy.
- Salt & pepper – Super simple seasoning is all you need for the pork chops.
- Olive oil – For sauteeing the pork chops in the skillet.
- Bread cubes – Soft bread cubes make the perfect stuffing.
- Onion – I always use yellow onion.
- Sage – Dried sage seasons the bread crumb stuffing…tastes a little bit like Thanksgiving!
- Cream of mushroom soup – Canned cream of mushroom soup provides the creamy texture and flavor to the dressing. I prefer to use a less-sodium variety of soup.
- Butter & water – Combine melted unsalted butter and water (or vegetable or chicken broth), to thin out the creamy soup.
- Soy sauce – This adds delicious umami flavor to the creamy dressing. Think “salt seasoning”, but with deeper flavor. Don’t limit soy sauce to only Asian inspired recipes!
How to Make Pork Chops and Stuffing
Searing the chops before they hit the oven locks in the juices and gives them a lovely browning. Scroll to the bottom of the post for the full recipe card.
- Prep. Preheat the oven to 350°F.
- Season the pork chops. Sprinkle salt and pepper over both sides of the pork chops.
- Brown the pork chops. Heat oil in a large oven-safe skillet. Then sear both sides of the pork chops until browned. Don’t cook them completely.
- Prepare the stuffing. Mix the bread cubes, onion, butter, a little water, and sage.
- Prepare the gravy. Whisk the cream of mushroom soup, a little more water, soy sauce, and black pepper.
- Top with stuffing and gravy. Mound the stuffing onto the pork chops. Then drizzle the gravy over the stuffing. Sprinkle with black pepper.
- Cook. Pop the skillet into the oven. Cook for 1.5-2 hours, or until fork-tender. Remove from the oven. Serve hot.
Tips & variations
I’ve enjoyed this meal nearly my whole life – here are a few things I’ve learned along the way:
- Use bone-in pork chops that are on the thinner side. This dish turns out best when you use pork chops that are ½” to ¾” thick. If you use thick-cut chops, you’ll need to bake them longer to get them really tender – but this dries out the stuffing and the rest of the dish.
- Use a baking dish. If you don’t have an oven-proof skillet, or want a classier dish to set on the table (for example, for a holiday dinner), transfer the seared pork chops to a baking dish. Then top the pork chops with stuffing and gravy and bake according to the recipe card.
- Adjust the cook time. Thinner chops will take less time to cook than thicker chops; you’ll need to adjust accordingly.
- If needed, cover with foil. If the stuffing mixture is getting browned more than you like and the pork chops are not yet for tender, just cover the skillet/dish with foil and continue cooking.
- Make it ahead. Assemble the recipe as usual but don’t bake it. Cover with foil and refrigerate for up to 24 hours. Bake as usual.
- Swap the soup. If you don’t have mushroom soup, or simply don’t like it, try this recipe with canned cream of chicken soup or cream of celery soup.
- Add herbs. This gravy would be delicious with some fresh herbs, such as fresh thyme or rosemary. I always include thyme in my Biscuits and Gravy recipe – really, really good!
- Go spicy. For a kickier flavor, add a generous amount of ground black pepper to the gravy. You could also toss some red pepper flakes into the stuffing.
What Goes With Stuffed Pork Chops?
This pork chops and stuffing dish is great with simple salads and sides, as well as classic holiday dishes. Try Buttermilk Mashed Potatoes, Honey Garlic Carrots, or Roasted Asparagus. For salads, my Winter Apple Salad, Holiday Wild Rice Salad, and Roasted Beet Salad are great choices. Simple greens with a few fresh veggies and Buttermilk Ranch is also pretty darn perfect with these pork chops.
How to Store and Reheat Extras
Let the pork chops and stuffing cool before storing.
- Fridge: Place the leftovers in an airtight container and refrigerate for up to 4 days.
- Freezer: Transfer the leftover pork chops and stuffing to a freezer-safe container and freeze for up to 3 months. Thaw overnight in the fridge.
- To reheat: Place leftovers in a dish, cover, and heat in a 300°F oven for 20-30 minutes. Or microwave, lightly covered in 30-second increments until warm. If the pork chops and stuffing seem dry, sprinkle them with a little bit of water before heating.
Baked Pork Chops and Stuffing
Ingredients
- 1½ pounds bone-in pork chops, about ½" to ¾" thick
- kosher salt
- freshly ground black pepper
- 1 tablespoon olive oil
- 4 cups soft bread cubes, about ½'' in size
- 2 tablespoons finely chopped yellow onion
- ¼ cup + ⅓ cup water, divided
- ¼ cup unsalted butter, melted
- ¼ teaspoon dried sage
- 1 can (10.75 ounces) less-sodium cream of mushroom soup
- 2 teaspoons soy sauce
Instructions
- Preheat oven to 350°F.
- Sprinkle pork chops lightly with salt and pepper. Heat oil in a large oven-safe skillet (I use a 12" cast iron skillet) over medium-high heat. Add pork chops and brown both sides. Do not cook completely. If your skillet is not oven-safe, now transfer the browned pork chops to a baking dish.
- In a medium bowl, fold together bread crumbs, onion, and sage. Combine melted butter with ¼ cup of the water, and pour this over the bread crumbs mixture to create the stuffing. Place a mound of stuffing on top of each pork chop.
- In another medium bowl, combine cream of mushroom soup, remaining ⅓ cup of water, and soy sauce. Drizzle evenly over each mound of stuffing. Sprinkle freshly ground black pepper over the top.
- Place skillet in oven and bake for 1½ to 2 hours, or until pork chops are very tender. Bake thinner (½") pork chops for a minimum of 1½ hours, and add time for thicker pork chops. If using especially thick pork chops, I would recommend at least 2 hours of bake time, plus covering the dish for the first 30 minutes in the oven. The goal is to have fork-tender pork chops, and thicker chops will definitely take longer to get tender. I really do not recommend using pork chops that are more than ¾" thick for this dish.
Notes
Nutrition Information:
This post was originally published in 2012, then updated in 2025.
I’ve made this recipe twice instead of cube stuffing I use Pepperidge regular stuffing ( on hand ) I was terrific. I believe it can easily be adapted to boneless chops.
Wonderful! I’m so happy to hear you like this. Thank you for coming back to let me know!
Brenda,
If I use boneless chops, do I still cook for 1 1/2hrs?
I have always put my chops in a baking bag to preserve the juices, I throwaway the provided spice pack! I put four holes in the bag to release steam, should I skip this step?
Want to make for guests, afraid of messing up. Guidance needed please and thank you.
Nancy
These pork chops are so yummy! I have been making them for years. You can use the extra thick boneless chops too and have the butcher slice it open to stuff them. The cream of mushroom is what I use too and it really makes them moist and tender
Hi I `m going to make the candy`s baked pork chops and stuffing for the bread do you use sliced white bread cubed up. Thanks its looks good.