Pork Chop Stuffing Casserole (Oven Recipe)
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This Pork Chop Stuffing Casserole recipe for your oven is a delicious comfort food recipe that is simple to make and done in under and hour start to finish! So it is a great recipe to have on a weeknight or any other time you just don’t want to spend forever in the kitchen! I mean, come on, the times you feel like spending forever working on a meal are few and far between! (Am I right? You know I am right! ha) Better yet, it is a casserole that everyone will love AND it is a casserole! What more could you ask for?
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How to Make Pork Chop Stuffing Casserole in an Oven
Aunt Lou here.
What do you want when you are looking for a recipe? It has to taste good. The recipe needs to be easy enough to follow and complete. It also would not hurt to be a recipe that everyone will eat. This recipe checks off all the of the above boxes!
There are many times in life that we just want and or need a meal that is comfort food. Something to fill us up and make us feel warm inside while we unwind from the day. This recipe is one of those great recipes that have an amazing flavor and are full of comfort!
If you feel like cRockin’ this recipe, you can find the Crock Pot Pork Chop Stuffing recipe here. However, if you need the recipe done more quickly, then this oven recipe is here for you! Another bonus is that this reheats beautifully. The leftovers are just as delicious as the first night you made this dish!
General Notes
- For the cooking times listed in this recipe, you will want to use a boneless pork chop that is between 1/2 inch and 3/4 inch thick. If you use a thicker pork chop, it will take longer to cook. Whether you use a thick or regular cut pork chop, you will want to use a meat thermometer to determine if your chops are done. Color can vary and is not an indication of when meat is done.
- Looking for more recipes? Our Recipe Finder can help you find exactly what you need.
- Check out all our favorite recommendations for cookbooks, slow cookers and low carb essentials in our Amazon Influencer Shop.
- As with any of our recipes, carb counts, calorie counts and nutritional information varies greatly. As a result, your nutritional content depends on which products you choose to use when cooking this dish. The auto-calculation is just an automated estimate and should NOT be used for specific dietary needs.
- All ovens cook differently, so cooking times are always a basic guideline. Recipes should always be tested first in your own oven and time adjusted as needed.
Reader’s Love This Recipe
Quick and easy recipe. Great flavor. Everyone enjoyed and this will become a keeper for us ๐๐ป๐๐ป”
-Karen
“This was a hit, a little less chicken broth so the stuffing is drier will be done next time. But great flavor! Yummy!”
-Tanya
“I use water for stuffing and I cook 1 hour so the pork chops just shreds when you touch with fork. But still succulent. Your recipe is the only one that does it right! Most say soup mix on top and it destroys the stuffing, I also add green beans to soup to get them veggies in and flavor meat with bay leaves and thyme.”
-Nikki
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Pork Chop Stuffing Casserole
Ingredients
- 1.5 lbs boneless pork chops (Make sure your chops are 1/2 inch to 3/4 inch thick for the cooking times in this recipe.)
- 10.75 oz Can Cream of Mushroom Soup
- 6 oz Box Stove Top Stuffing
- 2 Cups Chicken Broth (If you like drier stuffing reduce the broth to at least 1.5 cups)
Instructions
- Preheat your oven to 350.
- In a bowl, mix stuffing and broth together and set aside.
- Place your pork chops in the bottom of your 9×13 baking dish.
- Pour soup over your chops and spread evenly.
- Once stuffing has absorbed all of the chicken broth pour evenly on top.
- Cover with foil and bake for 30 minutes.
- Remove foil, turn baking dish and cook for an additional 10 minutes, until your pork reaches an internal temperature of 145 degrees Fahrenheit.
Video
Notes
- For the cooking times listed in this recipe, you will want to use a boneless pork chop that is between 1/2 inch and 3/4 inch thick. If you use a thicker pork chop, it will take longer to cook. Whether you use a thick or regular cut pork chop, you will want to use a meat thermometer to determine if your chops are done. Color can vary and is not an indication of when meat is done.ย
- Looking for more recipes? Ourย Recipe Finderย can help you find exactly what you need.
- Check out all our favorite recommendations for cookbooks,ย slowย cookers and low carb essentials in ourย Amazon Influencer Shop.
- As with any of our recipes, carb counts, calorie counts and nutritional information varies greatly. As a result, your nutritional content depends on which products you choose to use when cooking this dish.ย The auto-calculation is just an automated estimate and should NOT be used for specific dietary needs.
- All ovens cook differently, so cooking times are always a basic guideline. Recipes should always be tested first in your own oven and time adjusted as needed.
Nutrition
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I make this in the winter. Always sprinkle some sharp cheddar cheese on the chops after the soup, then add the dressing. Gives it
a little extra flavor
Could you specify if the broth is hot or cold?
We have used cold or room temperature broth in this recipe. Enjoy!
Can I use bone-in pork chops?
We have not made this recipe with bone-in pork chops but think it could work. However, it will most likely make the cooking time longer. So, you will want to make sure to watch it closely and use a meat thermometer to ensure the bone-in pork chops have cooked fully. If you give it a try, let us know how it goes!
5 stars for being quick and easy! Pork chops needed seasoning and when I make them again will brown before putting in the baking dish, the side of the chop with soup on it had a bit of an odd texture.
My family loved this recipe! I used cranberry stuffing instead of regular and cream of chicken with herbs. Will definitely make again.
This sounds almost exactly like a recipe I got out of my grandma’s Campbell’s cookbook published in
I believe in the 1940’s. (Don’t quote me on the copyright date). Except it gave instructions on how to make your own homemade stuffing. Then it said to place the stuffing on your chops and then top with the soup. And it aslo has you add 1/3 cup water to the soup before topping everything. Differences I made to the recipe is I use stove top stuffing prepared according to the package & use 1/3 C milk to dilute my soup. Then bake at ยฐ350 for about an hour uncovered.
So easy, and delicious! I sub cream of chicken soup instead of mushroom. It’s great.
Thank you for sharing.
S&P the chop, then sear. As some have said, salty. Low sodium cream of mushroom, omit chicken broth – used water. Delicious, comforting recipe!
great stuff!!!! I enjoyed the video also!!!
So delicious!
Can I use cream of chicken instead of mushroom?
I haven’t tried this with cream of chicken, but I think it could work. If you give it a try, let us know how it goes!
Easy, simple, and delicious!
Made the recipe and it was very easy to make and tasty. The downside was that it was very salty and we did not add any salt to it. I’m sure it’s from the prepared stuffing and canned cream of mushroom soup. I will look for low sodium options and try it again.
I really liked this dish, but found it a little salty, too. Will definitely make, again, just use lower sodium items where possible. I did like someone else had suggested and added some spices (thyme, parsley and black pepper) over the chops before adding the soup. I liked that little umph of flavor very much.
Easiest recipe Iโve ever made! Very good and tasty!
Made today for meals-on-wheels folks — added some sliced apples to the bottom of the casserole with a bit of 7-UP like drink and a piece of Swiss cheese on top of each chop. Turned out very well. I also pre-cooked the chops with Complete Seasoning & Adobe. Thanks very much for the recipe.
I have made this many times and it is always a hit. Today I made it and mixed in some frozen hash browns and topped it with cream of celery soup. It turned out amazing. Thanks for a great recipe.
Is the stuffing pork or chicken stuffing?
You can use whichever you prefer. Enjoy!
I use stove top turkey flavor just because that’s the one I prefer most, & it comes out great. I make it according to package directions. Maybe I’ll try broth instead of water next time. Overall, I’m thinking whichever flavor you prefer or even homemade would all work well with this recipe.
Perfect. Wonderful meal. I have friends who are shut-ins and I think I’m going to do this with Turkey breasts cut in half and the stuffing on top and serve with a side of green beans. God bless and have a wonderful Thanksgiving.
Been making this for years and everyone loves it.
Not sure why, but the pork chops were terribly chewy. Nice taste but too chewy
It sounds like your oven may cook a little hotter/faster than mine. When pork chops are chewy, it usually means they are overcooked. If you want to try this recipe again, you could check the pork chops with a meat thermometer earlier in the cooking time so you can take it out of the oven as soon as they hit 145 degrees Fahrenheit. I hope that helps!
I have made this for my family, who loved it so I made it foe friends. They to loved it and took the recipe. I only has cream of onion soup on hand and it was delicious. I also added sauted onion and celery to the stuffing. That makes it taste like homemade. This recipe is a regular at our house now. Thank you so much for posting it.
Your additions to this recipe sound delicious. I’m so glad you and your loved ones enjoy this recipe!