Candy’s Baked Pork Chops and Stuffing

Dad called last week, and didn’t waste any time getting to his point. He asked me if I had ever thought about sharing Candy’s Baked Pork Chops and Stuffing on a farmgirl’s dabbles, noting that others ought to have that recipe on hand, too, with the holidays coming up.

I told him I couldn’t agree more. Besides, he has never requested a recipe appear on here before…

So here it is!

This recipe comes from my mom’s longtime friend, Candy. Mom remembers eating this for the first time when she went to stay with Candy, who lived a few hours away, just over the border from South Dakota, into Minnesota. My sisters and I were small, and we stayed home with Dad while she was gone. Mom laughs about how things have changed over the years. Back then, Dad took Mom to a nearby bus depot, where she rode the bus a few hours to be with her friend. We are so much more mobile these days, hopping in our cars to drive a few hours to anywhere!

This pork chops and stuffing recipe bakes up super tender and is nothing short of fabulous tasting. And it’s EASY to make. The dish can also be prepared ahead of time, for a beautiful no-fuss main entree for guests, perfect for the upcoming holidays. It was a favorite of mine growing up, and now my own family adores it, too.

The 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.

I hope you like it as much as my family does. And if you do, be sure to come back and thank my dad.  :wink:

Candy’s Baked Pork Chops and Stuffing

Yield: 4 servings


  • 4 bone-in pork chops, about 1-1/2 lbs. total weight
  • salt and pepper, to taste
  • 1 T. canola oil
  • 4 c. soft bread cubes, about 1/2'' size
  • 2 T. chopped onion
  • 1/4 c. water
  • 1/4 c. melted butter
  • 1/4 tsp. dried sage
  • 1 10.75-oz. can low sodium cream of mushroom soup
  • 1/3 c. water
  • 1 T. soy sauce
  • freshly ground black pepper


Preheat oven to 350°.

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.

In a medium bowl, fold together bread crumbs, onion, butter, 1/4 cup water, and sage. Place a mound of stuffing on each chop. In another medium bowl, blend soup, 1/3 cup water, and soy sauce. Pour 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. Baking time may be a bit longer since it was refrigerated, but it also depends on the size of the pork chops, etc.


Adapted just slightly, from the recipe box of Mom's good friend, Candy Moberg.

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