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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.

baked pork chops and stuffing in cast iron skillet

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.”

Stuffed pork chops in a skillet.

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.

Stuffed pork chops in a pan

Recipe Ingredients

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
  • Water
  • Butter
  • 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!

Stuffed baked pork chops in a pan.

Here are a few more comfort dishes you might like: 

Baked Pork Chops and Stuffing

Yield: 4 servings
prep time: 20 minutes
cook time: 1 hour 40 minutes
total time: 2 hours
This easy recipe has been a longtime family favorite, with fork-tender pork chops covered in a super flavorful stuffing and gravy.
4.4 Stars (202 Reviews)


  • 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
  • ¼ + 1/3 c. water divided
  • ¼ c. unsalted butter melted
  • ¼ 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.

Nutrition Information:

Serving: 1 Calories: 1157kcal Carbohydrates: 154g Protein: 59g Fat: 39g Saturated Fat: 15g Polyunsaturated Fat: 19g Cholesterol: 165mg Sodium: 1661mg Fiber: 17g Sugar: 32g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.
Did you make this recipe?Please leave a comment below. And share a photo on Instagram with the hashtag #afarmgirlsdabbles or tag @farmgirlsdabble!
baked pork chops covered in stuffing, in a cast iron skillet

This post was previously published November 2012. Photographs and some of the text were updated February 2018.

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106 comments on “Baked Pork Chops and Stuffing”

  1. 5 stars
    I just finished making this for my son and grandson, the picture looks so good that I had to try it. I’ve make stuffed pork chops before, but always with apples. It’s SO GOOD!

  2. This is one of my family’s favorite dishes! I’ve been making it for 35 years. I put a little bit of juice on the bottom then a layer of stuffing, layer of chops, then a big dollop of stuffing on top of the chops then pour the remaining liquid over the entire casserole. Wonderful.

    Note…they freeze beautifully…I just make smaller 3-4 serving size dishes up (without baking them first) and freeze them for later.

  3. 5 stars
    I’ve been making stuffed pork chops forever but never heard this idea of the cream of mushroom soup. I was skeptical. But the pic looked great and I’ve been wanting pork chops, PLUS pork is inexpensive compared to other meat right now – 6 full size chops cost $6. I used the store brand “healthier choice soup.” Our stove cooks hot so I did half an hour covered, half uncovered. This was a HUGE hit – we loved it. AND I had enough to bring for lunch today for me & DH. So, THANK YOU Farmgirl – A++++ PS I paired w/ acorn squash YUM.

  4. I’m making this tonight for supper. I cannot wait!! I have it prepped in the refrigerator ready to pop into the oven. 

  5. 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. 

  6. 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

  7. 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. 

  8. Bonnie Satterfield

    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? 
    Thanks Bonnie 

    1. 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!

  9. Gaelic Pantohan

    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. 

  10. 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.

    1. 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!