Pork Chops and Stuffing is a four-ingredient oven dinner: boneless pork chops in a 9×13-inch dish, a can of cream of mushroom soup spread over them, and a box of stuffing mix moistened with chicken broth piled on top. It bakes covered for 30 minutes, then uncovered for 10 so the stuffing turns golden. Prep takes about 5 minutes, and it serves 6.
How to make it: Stir the stuffing mix with the broth and let it soak. Lay the chops in the dish, spread the soup over them and spoon the stuffing on top. Cover with foil and bake at 350°F for 30 minutes, then uncover and bake 10 minutes more, until the chops reach 145°F and the stuffing 165°F. Rest 3 minutes before serving.
Why You’ll Love It
- Four ingredients: chops, soup, stuffing mix and broth.
- Five minutes of prep: no searing, no stovetop.
- One dish: the chops, sauce and stuffing bake together.
- Serves 6: about one chop per person.
Ingredient Notes
Boneless pork chops: 1 1/2 pounds, about 6 chops, 1/2 to 3/4 inch thick. Thin-cut chops overcook fast, and thicker ones need more time.
Cream of mushroom soup: one 10.75-ounce can. Cream of chicken or cream of celery works too.
Stuffing mix: one 6-ounce box. Chicken flavor is the usual pick; turkey or cornbread flavor also work.
Chicken broth: 2 cups for a moist stuffing, or 1 1/2 cups if you like it drier. Water works in a pinch.
Ingredients
- 1 1/2 pounds boneless pork chops (about 6 chops), 1/2 to 3/4 inch thick
- 1 can (10.75 ounces) cream of mushroom soup
- 1 box (6 ounces) stuffing mix
- 2 cups chicken broth (1 1/2 cups for a drier stuffing)
How to Make Pork Chops and Stuffing
1. Heat the oven. Heat the oven to 350°F.
2. Mix the stuffing. In a bowl, stir the stuffing mix and chicken broth together and set aside.
3. Arrange the chops. Place the pork chops in the bottom of a 9×13-inch baking dish.
4. Add the soup. Pour the cream of mushroom soup over the chops and spread it evenly.
5. Top with stuffing. When the stuffing has absorbed all of the broth, spoon it evenly over the soup.
6. Bake covered. Cover the dish with foil and bake for 30 minutes.
7. Uncover and finish. Remove the foil, turn the baking dish and bake for 10 more minutes, until a food thermometer in the thickest part of a chop reads at least 145°F and the center of the stuffing reads 165°F. Chops thicker than 3/4 inch take longer, so keep baking and check again if they are not there yet.
8. Rest and serve. Let the chops rest for at least 3 minutes before serving.
How to Keep Pork Chops Tender
Pork chops go from tender to tough quickly. These habits help:
- Pick the right thickness. Chops 1/2 to 3/4 inch thick work best here. Thin-cut chops overcook fast, and very thick chops take so long that the stuffing can dry out.
- Bake covered first. Foil for the first 30 minutes keeps the chops tender. Take it off for the last 10 minutes so the stuffing browns.
- Use a thermometer. Color isn’t a reliable sign. Take the chops out as soon as the thickest part reads 145°F.
- Check the stuffing too. The center of the stuffing layer should reach 165°F.
- Let them rest. Give the chops at least 3 minutes before serving.
- Know your oven. Every oven cooks a little differently, so treat the times as a guide.
Can You Cook Pork Chops and Stuffing Together?
Yes, that’s the whole idea. The chops go on the bottom, the soup makes a sauce around them, and the moistened stuffing bakes on top. Covered, the stuffing steams and the chops stay moist; uncovered, the top of the stuffing turns lightly golden.
Variations
- Other soups: cream of chicken or cream of celery instead of mushroom.
- Season the chops: sprinkle them with salt and pepper, and a little garlic powder, onion powder or paprika, before adding the soup.
- Fresh herbs: stir chopped parsley, thyme or rosemary into the stuffing.
- A little sweetness: mix diced apple, dried cranberries or raisins into the stuffing.
- Apple version: spread a can of apple pie filling in the dish under the chops instead of the soup.
- Homemade stuffing: use your own bread-cube stuffing with onion, butter and poultry seasoning.
Make Ahead & Storage
Make ahead: Assemble the dish, cover it and keep it in the refrigerator until you bake it, up to 24 hours. A cold dish may need longer, so go by the thermometer.
Refrigerator: Refrigerate leftovers within 2 hours in shallow covered containers. They keep 3 to 4 days.
Freezer: Wrap airtight and freeze for 3 to 4 months. The creamy soup layer may not freeze perfectly. Thaw in the refrigerator, not on the counter.
Reheating: Reheat covered in the oven or microwave until it reaches 165°F, adding a splash of broth if it looks dry. Don’t reheat leftovers in a slow cooker.
What to Serve With It
Mashed potatoes, a green vegetable or a simple salad round it out. Try smothered green beans, roasted asparagus and carrots or garlic herb roasted potatoes, carrots and zucchini. For more pork chop dinners, see pork chops with mushroom soup and French onion pork chops, or make the same idea with chicken: 4-ingredient slow cooker chicken with stuffing.
Frequently Asked Questions
Can you cook pork chops and stuffing together?
Yes. Lay the chops in a baking dish, spread cream of mushroom soup over them, top with moistened stuffing and bake covered, then uncovered.
What stuffing goes best with pork chops?
A chicken-flavored stuffing mix is the usual choice. Turkey or cornbread flavor, or a homemade bread stuffing with onion and poultry seasoning, also work.
How do you cook pork chops so they are tender and not tough?
Use chops 1/2 to 3/4 inch thick, bake them covered first, take them out at 145°F and let them rest at least 3 minutes.
How long do you bake pork chops and stuffing at 350°F?
About 30 minutes covered and 10 minutes uncovered for chops 1/2 to 3/4 inch thick, until the chops read 145°F and the stuffing 165°F.
Final Notes
This is about as easy as a weeknight dinner gets: four ingredients, one dish and 5 minutes of work. If you try it with the apple version, tell me in the comments how it turned out.
Pork Chops and Stuffing
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Ingredients
- 1 1/2 pounds boneless pork chops about 6 chops, 1/2 to 3/4 inch thick
- 1 can cream of mushroom soup 10.75 ounces; cream of chicken or cream of celery also work
- 6 ounces stuffing mix 1 box; chicken, turkey or cornbread flavor
- 2 cups chicken broth use 1 1/2 cups for a drier stuffing
Instructions
- Heat the oven to 350°F.
- In a bowl, stir the stuffing mix and chicken broth together and set aside.
- Place the pork chops in the bottom of a 9x13-inch baking dish.
- Pour the cream of mushroom soup over the chops and spread it evenly.
- When the stuffing has absorbed all of the broth, spoon it evenly over the soup.
- Cover the dish with foil and bake for 30 minutes.
- Remove the foil, turn the baking dish and bake for 10 more minutes, until a food thermometer in the thickest part of a chop reads at least 145°F and the center of the stuffing reads 165°F. Chops thicker than 3/4 inch take longer, so keep baking and check again if they are not there yet.
- Let the chops rest for at least 3 minutes before serving.
