Baked Pork Chops and Stuffing
Baked Pork Chops and Stuffing: This easy recipe has been a longtime family favorite, with fork-tender pork chops covered in a flavorful stuffing.
Many years ago, Dad called me and didn’t waste any time getting to his point.
He asked if I had ever thought about sharing the recipe for Candy’s Baked Pork Chops and Stuffing on a farmgirl’s dabbles. It’s one of Dad’s favorite dishes, and he thought that others ought to be able to enjoy it, too.
I told him I couldn’t agree more. And 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 and are amazingly tasty. I hope you give this a try!
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 when she went to stay with Candy back in the 70’s.
Candy lived a few hours away from our farm in South Dakota, just over the border into Minnesota. My sisters and I were small, and we stayed home with Dad while she was away. 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 those few hours to be with Candy. We are so much more mobile these days, hopping in our cars to drive a few hours to anywhere.
Baked Pork Chops and Stuffing
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.
And it can easily be prepared ahead of time, perfect for entertaining. This dish makes for a beautiful no-fuss main entree for guests, fitting for any holiday or special dinner.
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!
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- 4 bone-in pork chops, about 1/2" to 3/4" thick and 1-1/2 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. 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.
This can be prepared a few hours before baking time, or even the night before. Simply prepare the dish entirely, without 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.
from the recipe box of my mom's good friend Candy Moberg
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Amount Per Serving: Calories: 1157 Total Fat: 39g Saturated Fat: 15g Trans Fat: 0g Unsaturated Fat: 19g Cholesterol: 165mg Sodium: 1661mg Carbohydrates: 154g Fiber: 17g Sugar: 32g Protein: 59g
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
This post was previously published November 2012. Photographs and some of the text were updated February 2018.
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