Pork Chops and Stuffing Bake

Pork Chops and Stuffing Bake combines two comfort food favorites into one amazing casserole. The pork chops cook right under a layer of savory stuffing and cream of mushroom soup, making every bite rich and satisfying.

The stuffing turns golden and flavorful in the oven while the pork stays tender underneath. This recipe turns simple ingredients like seasoned bread cubes and cream of mushroom soup into something really special. Since it only needs 20 minutes of prep time, you can enjoy this homestyle dish even on busy weeknights!

I love serving this casserole straight from the oven, when the stuffing is perfectly crispy on top and soft underneath. The cream of mushroom soup creates a rich sauce that makes every bite extra comforting. I usually add some green beans or roasted broccoli on the side to round out the meal.

This dish brings back memories of Sunday dinners at my grandmother’s house. She always had a way of making simple ingredients taste incredible, and this recipe reminds me of her cooking. The smell of the stuffing baking in the oven makes every night feel like a holiday.

What I really love about this casserole is how it works for everyday dinners and special occasions. When I have guests over, I prep everything earlier in the day, then just pop it in the oven about an hour before dinner. Everyone always asks for seconds, especially of the stuffing. It gets so flavorful from baking with the pork chops.

If you’re lucky enough to have leftovers, they heat up beautifully the next day. The flavors actually get even better, and the stuffing stays nice and moist thanks to the mushroom soup. I sometimes make a double batch just to have extra for lunch during the week.

Ingredient Notes

See the printable recipe card below for all ingredients, specific measurements, and complete instructions.

• Pork Chops: Boneless or bone-in chops work well in this recipe. Look for chops that are about 1-inch thick – thinner ones can dry out during baking.
• Seasoned Bread Cubes: You can find these in the stuffing aisle at the grocery store. They’re already seasoned with herbs and spices, which adds great flavor to the dish. Regular dried bread cubes work too, but you’ll want to add some poultry seasoning for extra flavor.
• Onion: Yellow or white onion adds a nice savory base to the stuffing. Dice it finely so it cooks evenly and blends well with the bread cubes.
• Butter and Water: The melted butter adds richness, while the water helps the bread cubes soften and create the perfect stuffing texture.
• Cream of Mushroom Soup: This creates a rich sauce that keeps everything moist as it bakes. You can use the regular or low-sodium version.
• Milk: Regular milk helps thin the soup to the right consistency. Both whole or 2% milk work great here.

How To Make Pork Chops and Stuffing Bake

Start by preheating your oven to 350 degrees and coating your baking dish with pan spray. This dish works well in either an 8×10 or 9×13 pan, so use whichever you have handy.

Next, grab a large frying pan and add a little oil or butter over medium heat. Brown the pork chops on both sides until they develop a nice golden color – this usually takes about 3-4 minutes per side. You’re just looking for color here, not trying to cook them completely through. Once they’re browned, arrange them in a single layer in your prepared baking dish.

While your pan is still hot, toss in the bread cubes and diced onion. Add the melted butter and water, then stir everything together until the bread cubes are evenly moistened. This stuffing mixture goes right over your pork chops in the baking dish.

In a separate bowl, whisk together the cream of mushroom soup and milk until smooth. Pour this mixture evenly over the stuffing layer; it will seep down through the stuffing as it bakes, keeping everything moist and flavorful.

Cover the dish tightly with foil and slide it into your preheated oven. Let it bake for about 45 minutes, then check the temperature of your pork chops. They should reach at least 145 degrees for food safety, but you can cook them a bit longer if you prefer.

Serve your pork chops and stuffing bake right away while it’s still hot and steaming. The stuffing will be golden on top and perfectly moist underneath, with tender, juicy pork chops waiting at the bottom.

Make Ahead, Storing and Freezing

Make Ahead: You can prep this dish earlier in the day for an easy dinner. Brown the pork chops and prepare the stuffing mixture, then keep them separate in the refrigerator. When you’re ready to bake, layer everything in your baking dish with the soup mixture. Since you’re starting with chilled ingredients, add an extra 5-10 minutes to the baking time. Use a meat thermometer to ensure the pork reaches 145 degrees.

Store: Keep your leftover pork chops and stuffing in an airtight container in the refrigerator for up to 3 days. When reheating, place portions in a covered baking dish with a splash of broth at 325 degrees for about 15 minutes, or use the microwave for quick single servings.

Freeze: We don’t recommend freezing this dish, as the stuffing texture can become mushy when thawed and reheated.

Recipe Tips

• Choose pork chops that are about 1-inch thick for this recipe. Thinner chops can dry out during the long baking time, while extra-thick ones might not cook through properly.
• When browning the pork chops, just focus on getting good color on both sides. They’ll finish cooking in the oven, so a quick sear is all you need at this stage.
• Make sure the cream of mushroom soup mixture gets poured evenly over the stuffing. This helps everything stay moist during baking and creates a delicious sauce.
• If your stuffing browns too quickly, cover the dish with foil. You can remove the foil for the last 10 minutes if you want a crispier top.

Substitutions and Variations

• Use different soups. Try cream of chicken or cream of celery soup instead of mushroom. You’ll get a different but equally delicious flavor.
• Switch the stuffing mix. Experiment with different flavors of stuffing cubes; cornbread, herb, or sage varieties all work great in this recipe.
• Add vegetables. Mix some sautéed mushrooms or diced celery into the stuffing mixture, or lay some frozen green beans around the pork chops before adding the stuffing layer.

How do I know when the pork chops are done?

The most reliable way is using a meat thermometer; it should read at least 145 degrees.

Why is my stuffing too dry or too wet?

If your stuffing seems dry, you might need a bit more liquid. Start by adding just 2-3 tablespoons of warm water or broth. For stuffing that’s too wet, bake uncovered for the last 10-15 minutes to help the top crisp up.

If you love easy pork chop recipes, try this Pork Chops and Rice Skillet and Honey Mustard Pork Chops.

This easy Pork Chops and Stuffing Bake brings comfort food to your table with minimal effort. The combination of tender pork, savory stuffing, and creamy mushroom soup creates a meal that’s both satisfying and simple. What could be better than that?