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!
FEATURED COMMENT:
“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.
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!
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
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition Information:
This post was previously published November 2012. Photographs and some of the text were updated February 2018.
Awesome!! I made this last Saturday for my parents anniversary dinner. It was delicious. Everyone enjoyed it!!
Sounds like a total win of a dinner!
Thank you so much, Taylor!
Sounds so good!
I’ve made these several times and we love them. Used pork stove top stuffing once with cream of celery soup( only thing I had) and was good! Thanks!
I made this last night and my husband loved it! I used dry bread cubes and added more water – closer to package directions. I brined the pork chops for a couple of hours. I have found that to be the secret to luscious pork chops. I covered it loosely for the first hour then uncovered it. It was amazing! I made baked apple slices with cinnamon and brown sugar – great side. Talk about comfort food! Thanks for the recipe Brenda.
i want to use up a bag of stuffing mix…can I use this in place of the bread crumbs etc? Will try this week.
This is my new favorite recipe – I did add a chopped up apple to the stuffing. Thanks so much!!!!
LOVE that idea – can’t wait to try that, too! Thanks for letting me know! :)
This dish was just fabulous! I made these for my hubby because he likes pork chops. Actually, he’ll eat anything if it has enough gravy on it! ;) I’m not crazy about pork but, even I devoured this up. It’s delicious and is in my meal rotation, especially with the New England cold weather coming soon! Thanks so much for a great recipe!
This is one of my very favorite comfort dishes. I am SO HAPPY you like it!! Thanks for coming back to let me know, I appreciate it. :)
I forgot to comment after making these the first time. I am making for the second time tonight because we loved them the first time around! We try not to do too many dishes with “cream of…” soup but we break the rules for some dishes : ) Thank you so much for sharing this recipe!
I totally hear you, Lauren. Cans of cream soup are not a regular pantry item here, either. But I LOVE this recipe, and won’t make it any other way. So happy to know you’re enjoying this dish!!
Yum! Please tell your Dad thank you! This will go into my rotation for sure!
Thanks, Janet! :)
I made a double batch of these baked pork chops for dinner this evening. I followed your recipe exactly, other than substituting chicken broth for the water. It was very easy and delicious–a great recipe!
I’m so glad you liked this dish, too! Thanks for coming back to let me know! :)
I am so making these tonight, I can hardly wait to get home. I am so glad I discovered your website, really good recipes on here.
Made these tonight to rave reviews. I’ll be making these often. Thanks!
I am SO GLAD you liked these, Terri! Thank you for coming back to let me know. :)
Brenda-
These look awesome! I came to your site today for the Bacon Cheeseburger Soup, and will be adding these to our menu this week. We buy a whole pig every year, so a new recipe for pork chops is always appreciated. I am writing to say that I think it is awesome that your Dad requested a recipe – how sweet! I also want to let you know that your narrative about your Mom traveling “across the border to MN” reminded me of the famous writings of another one-time SD resident – Laura Ingalls Wilder.
So lovely to hear from you again, Danae – you made me smile. I hope you liked these recipes. And hoping your Christmas season is off to a very merry start!
Brenda,
I loved this recipe. I was a little afraid of improvising with the bread cubes, but all I had was some sourdough bread. As I was pulling the dish out of the oven I caught a whiff of what i thought was a wine like smell and then realized it was the bread I used. I now wonder if what I first thought was a negative, turned out to be a real positive. Thank you for sharing this recipe.
I’ve considered trying sourdough for this recipe, so thanks for the info, Kim!!
Do you cover these chops while they are baking (with foil)?
Hi Ellen – no covering.
These look amazing, I’m making them tonight! I see some grilled zucchini, any other suggestions for a side?
Just finished dinner and they were delicious…what an easy recipe! Please thank your dad!
Thanks for coming back to let me know, Andrew. I forwarded your comment to Dad. ;)
I usually do something green – beans, peas, broccoli, zucchini, etc.
This looks fabulous. I’m always looking for new pork chop recipes.
I did make this recipe on the weekend however didn’t use low sodium soup and Ibelieve this is a MUST as mine was on the salty side but otherwise ver good and will make again:)
I always use low sodium soups, as I think they are all too salty. Then I can just add the salt myself, to my own liking…in this case, the soy sauce. I hope you give it another try!
I am planning to try this on the weekend! I live in South Dakota and this sounds like one my husband & I would both like!! Thanks you for sharing!