Baked Pork Chops and Stuffing
This easy Baked Pork Chops and Stuffing recipe has been a longtime family favorite! Fork-tender pork chops covered in a flavorful stuffing and gravy. So good!
Looking for more pork recipes? Try these grilled pork chops or this pork loin recipe.
Our Favorite Stuffed Pork Chops Recipe
Many years ago, Dad called me – and he didn’t waste any time getting to his point.
He asked if I had ever thought about sharing the Baked Pork Chops and Stuffing recipe on a farmgirl’s dabbles. The recipe came from one of my mom’s best girlfriends, and quickly became a favorite meal for my dad. He thought that others ought to be able to enjoy it, too!
I told Dad that I couldn’t agree more.
Plus, I loved that he made a recipe request for the blog. :)
So here it is. This recipe was a favorite of mine growing up, and now my own family adores it, too. The pork chops bake up super tender, with a flavorful stuffing and gravy on top. I hope you like it as much as we do!
“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
The Origin of this Pork Chops Recipe
This recipe comes from my mom’s longtime friend, Candy. Mom and Candy went to grade school and high school together, and remain dear friends to this day.
My mom remembers eating this dish of baked pork chops and stuffing for the first time back in the 70’s. She had gone to visit Candy, who lived a few hours away, just over the border into Minnesota.
My sisters and I were very young at the time, and we stayed home with Dad while Mom was away for the night. Mom laughs at how things have changed over the years. Back then, Dad took Mom to a nearby bus depot, where she rode the bus to Candy’s home. We are so much more mobile these days, hopping in our cars to drive a few hours to anywhere.
So what goes into this pork chops recipe? Here’s what you’ll need. See the recipe card at the bottom of this post for specific amounts.
- 4 bone-in pork chops
- Kosher Salt & Black Pepper
- Canola Oil
- Bread Cubes – For the stuffing. I like to use a soft French bread, but any bread will work.
- Onion – I usually use a yellow onion
- Dried Sage
- Cream of Mushroom Soup
- Soy Sauce
This easy dish is an unexpected winner, as the ingredients list surely does not proclaim any kind of fanciness. I’m talking about cream of mushroom soup here. I use less and less of it as the years go by, always trying to come up with different ways to impart creaminess. But this is one of those recipes that I don’t mess with. It’s just plain perfect.
How to Make Stuffed Baked Pork Chops
This baked pork chops and stuffing recipe bakes up so super tender, you can eat it with just a fork. And it’s nothing short of fabulous tasting. It’s also super simple to make, a great weeknight meal. Here’s how:
- Preheat oven.
- Season pork chops with a light sprinkle of salt and pepper.
- Brown pork chops in oil in a skillet. Do not cook completely. Transfer browned pork chops to an oven safe baking pan or large cast iron skillet.
- Make the stuffing. In a medium bowl, fold together bread crumbs, onion, butter, water, and sage.
- Mound the stuffing on top of each pork chop.
- Combine gravy ingredients. In another medium bowl, stir together cream of mushroom soup, water, and soy sauce.
- Pour gravy evenly over each mound of stuffing.
- Season & bake. Sprinkle with freshly ground black pepper. Then bake for 1-1/2 to 2 hours, or until pork chops are fork tender.
Can I Make these Baked Pork Chops in Advance?
This pork chops meal is easily prepared ahead of time, perfect for entertaining! The dish makes for a beautiful no-fuss main entree for guests, fitting for any holiday or special dinner.
You can make it a few hours ahead or even the night before. Simply follow the steps in the recipe card, but don’t actually bake the pork chops. Instead, cover and refrigerate them right in the baking dish.
Then take the dish out of the fridge about an hour before cooking time to let it warm up a bit while the oven preheats. Then place the pork chops in the oven and bake until done. Note that you may need to add a bit of baking time since the dish was thoroughly chilled.
What is the Temp of Cooked Pork Chops?
Pork chops are done when they have reached an internal temperature of 145° F. Test them by using an instant read thermometer. Then give them a 3 minute rest once they reach 145° F.
What Goes with Stuffed Pork Chops?
I love serving this meal with a simple baked potato or some fresh green veggies – and maybe even some cheesy homemade garlic bread on the side if I’m really feeling the comfort food vibe!
If you would like to add a salad to your dinner, try a grilled Romaine salad with Homemade Buttermilk Ranch Dressing – or this vibrant Italian Chopped Salad. Both are beautiful and delicious!
I hope you like it as much as my family does. And if you do, be sure to come back and thank my dad!
Like this pork chops recipe? Save it to Pinterest!
Here are a few more comfort dishes you might like:
- Extra Peppery Chicken Meatball Stroganoff
- Cheesy Baked Gnocchi with Tomatoes and Sausage
- Slow Cooker Beef and Sweet Potato Soup
- Ramen Noodles with Marinated Steak and Broccoli from Foodie Crush
- Turkey Pesto Onion Cheese Poppyseed Sliders from Reluctant Entertainer
- Indian Butter Chicken from RecipeGirl
Baked Pork Chops and Stuffing
This easy recipe has been a longtime family favorite, with fork-tender pork chops covered in a super flavorful stuffing and gravy.
- 4 bone-in pork chops, about 1/2" to 3/4" thick and 1.5 lbs. in total weight
- kosher salt
- freshly ground black pepper
- 1 T. canola oil
- 4 c. soft bread cubes, about 1/2'' in size
- 2 T. finely chopped onion
- 1/4 + 1/3 c. water, divided
- 1/4 c. unsalted butter, melted
- 1/4 tsp. dried sage
- 1 can (10.75-oz.) less sodium cream of mushroom soup
- 2 tsp. soy sauce
- Preheat oven to 350° F.
- 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 completely. Transfer browned pork chops to an oven safe baking pan or large cast iron skillet.
- In a medium bowl, fold together bread crumbs, onion, butter, 1/4 cup of the water, and sage. Place a mound of stuffing on each chop.
- In another medium bowl, blend cream of mushroom soup, remaining 1/3 cup of water, and soy sauce. Pour evenly over the stuffing. Sprinkle with freshly ground black pepper.
- Place in oven and bake for 1-1/2 to 2 hours, or until pork chops are very tender. Bake thinner (1/2") pork chops for a minimum of 1-1/2 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.
from the recipe box of my mom's good friend Candy Moberg
This can be prepared a few hours before baking time, or even the night before. Simply prepare the dish entirely, except for baking it. Cover and refrigerate. Take the dish out of the refrigerator an hour before serving time and preheat oven. Baking time may be a bit longer since it was refrigerated, but it also depends on the size of the pork chops, etc.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 1157Total Fat: 39gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 165mgSodium: 1661mgCarbohydrates: 154gFiber: 17gSugar: 32gProtein: 59g
This post was previously published November 2012. Photographs and some of the text were updated February 2018.
I’m making this tonight for supper. I cannot wait!! I have it prepped in the refrigerator ready to pop into the oven.
How much butter and water and sage fo I use? Wanna cook for tonight sounds delicious
All the measurements are in the recipe card at the end of the post.
Made these using stove top stuffing (since I didn’t have any stale bread) and cream of onion soup. Seasoned the chops with kosher salt, fresh ground black pepper, onion powder, granulated garlic and paprika. Paprika is the key ingredient to a nicely colored browned chop. Once the pork chops were browned and sitting in their pan to go into the oven, I made a slurry of corn starch and chicken broth. Added to the fry pan and scraped all the bits up. Simmered to get the starchy out of the corn starch. Then added the soup and more broth as needed. Poured over the chops topped with stuffing and baked for 1 1/2 hours.
My Grandma made these and mixed up the soups. Cream of chicken, onion, mushroom, celery and even asparagus. Each were equally delicious. Some homemade biscuits to soak up the gravy and you have a truly good Sunday dinner.
Candy Moberg lived in our town for a few years, her husbands hometown, I shall be trying her pork chops and stuffing. Its a small world isn’t it
Hello Jean – that is SO FUN to know!!
I’m looking for different versions of this recipe and yours looks intrigued! Added it to my new-year list!!
I never leave reviews but wow this was awesome! Made it exactly as the recipe states. Served it with mashed potatoes. 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.
Help, cooking this for Sunday Dinner tomorrow; having company, but I so want to go to church. How much can I do ahead of time? Have you ever totally prepared this baking and all. Then cool and put in the frig and heat up next day?
Hi Bonnie! Did you see the note at the bottom of the recipe card, for preparing this all except for baking it? I have not actually baked it entirely and then heated it up the following day – but I do think it could work. I would take the baked dish out of the refrigerator an hour before putting it in the oven, and then cover it tightly during baking. Please let me know how it works! Happy Sunday Dinner to you!
Made this recipe for dinner tonight. Please tell your dad that he was right. It was delicious. Fork tender just like you said. Thank you.
YAY! I will. :)
Could I bake them in a 9X13. pyrex dish?
Many of the recipes I try online aren’t as good as they proclaim. This one was different. Wonderful flavor. Tender juicy porkchops…stuffing provided a delicious comfort food taste. It’s a keeper.
Wonderful, I LOVE to hear this. It’s a family favorite, for sure!
Would cream of celery work instead of cream of mushroom soup?
I haven’t tried that, but I’m guessing it would work just fine. :)
I used chicken soup!! Delicious, suggest applesauce covering pork chop then placing stuffing and then diluted soup! So tender, tast, actually delicious! Great easy recipe!
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!
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.
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.