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.
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Reader’s Love This Recipe
Quick and easy recipe. Great flavor. Everyone enjoyed and this will become a keeper for us 👍🏻👍🏻”
-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.
- 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.
Nutrition
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I was strapped for something quick to throw together as grown son and girlfriend came by, not unexpectedly, they’re your kids, they just show up lol. Anyway, I made this. I used little pork cutlets and pork stovetop stuffing (it’s what I had on hand) and it was a big hit!. My son is 6’6 and 275, so he pretty much ate half of it lol. The consensus was, his girlfriend needs to make this once a week from now on. That’s high praise coming from that little fella ☺️ Thanks so much for sharing.
I’m so glad it was a big hit! It makes my heart happy to hear our readers enjoy a recipe we have shared.
Do you dilute the soup?
No ma’am. You just pour the soup out of the can on top of your pork chops. Enjoy!
Excellent. Everyone loved it. So easy to make. Prepare it and let it go. Thanks
That’s wonderful! I’m so glad you and yours love it!
I made this tonight and I turned it great! I used 3 pounds of thick cut pork chops. 6 cups total. I double the soup, but only used 1 packet of stuffing and put and even amount on each pork chop in a 9×13 baking dish. I put soup first then chops, then stuffing. I made the extra packet of stuffing on the stove though for anyone that wanted nor stuffing. Everyone loved it! Will definitely make again. I added Italian seasoning to the soup for extra flavor and seasoned the chops before I put the stuffing on. I cooked at 400 for 35 minutes with foil on. Then another 10 minutes with foil off. We like our chops on thr drier side. I’ll try at 350 for a longer time. 35 minutes cooked the chops but there was still pink juices in the soup. The additional 10 minutes did the job but some may not like chops on the drier side.
So glad you enjoyed it!
This was so simple and easy to make. I did add some garlic powder, Italian seasoning and onion to the chops before covering them with the stovetop.
Your additions sound yummy! I’m so glad you enjoyed this recipe. Thanks for letting us know. It makes our day when we hear a reader likes one of our recipes.
I made these. I did not have stovetop stuffing, so I made some out of some cornbread I made last night. I also did not have cream of mushroom soup, so I made a quick bechamel. The cooking times were right on. And the pork chops were perfectly tender. My 88 year old Dad loved this. I will be making it again.
I made this for dinner and it was a huge hit!! The pork chops were perfectly moist and not over cooked. Even my picky 9 year old loves it. Thank you so much for this recipe, it’s a keeper!
That’s wonderful! I’m so glad to hear it! Thank you for letting us know. It really makes our day.
how long would you do for 3lbs? I’m assuming double the recipe for the other part. just not sure on time length
Without testing this recipe doubled, I don’t know how much longer it would need. If you have a casserole dish that is larger than 9×13, that would help keep the cooking time closer to the original cooking time since the ingredients will be spread out more. Watch it closely the first time you make it so you can know how much to adjust the cooking time. If you give it a try, let me know how it goes!
How thick are your pork chops? I have hungry people that eat more then others I thought of I get thick chops it would be more substantial. But the time would be different.Longer? Any suggestions?
The chops I use are the ones I would call “regular” chops. They are not the super thin ones or the really thick ones. I haven’t tried making this recipe with the really thick chops. It will take longer, but without testing it, I can’t say how much longer. I would check them with a meat thermometer at the 30 minute mark to gauge how much longer they need. If you give it a try, let me know how it turns out!
Made this and loved it! Do you think it would work with chicken breasts?
I’m so glad you loved it! We have made this recipe (https://www.recipesthatcrock.com/chicken-stuffing-casserole-oven-recipe/) with chicken tenders. If you want to buy chicken breast and cut it into tender size pieces, it should work really well!
Hi a little confused on this part. Do you cook the stuffing before you add it to the chicken broth ?
Hi Nicole!
You do not cook the stuffing before adding it to the broth. You will combine the dry stuffing mix with the chicken broth in step 2 and set it aside so the dry mix can absorb the chicken broth. Then you will spread it out evenly on top of everything in step 5. Hope that helps!
Aunt Lou
Okay thank you very much! Making the recipe tonight! Fingers crossed!
Added fresh veggies to pan and poured soup around porch chops not on top. Added applesauce to tops of chops them placed stuffing on top of applesauce for new flavor level. (Love Apple with pork). Great meal all in one pan and fairly easy to make.
That sounds amazing Fawn! Thanks for sharing. I’m so glad you enjoyed your one-pot meal version of this recipe.
Sounds delicious and easy…2 great features! I will definitely be making this in the near future!
I hope you enjoy this as much as we do!
This recipe is delicious as is, this is my second time making it and I added a little orange zest to the stuffing mix and it was absolutely amazing. Just the right kick for a summer night cooking in.
That sounds delicious! Thanks for sharing your twist on this recipe. We love hearing how our readers take the recipes we post and make them their own!
Simple to make and we enjoyed it very much.
So glad you and your loved ones enjoyed it!
This sounds incredible. I made stuffing topped pork chops recent, an old favorite of mine from my mother. So, Mr.fussy loved them. Plan to make this next week. Sounds delicious. Will let you know. Thanks
Do you use the stovetop stuffing seasoning packet or just the croutons?
The brand of stuffing I use for this recipe has the seasoning mixed in with the croutons. If yours is not, go ahead and use the seasoning packet. Enjoy!
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.
Used turkey broth. seasoned chops with no salt ranch seasoning and black pepper. Smothered with low sodium cream of mushroom soup. Baked at 375 for 40 covered. Then uncovered for 15. It wasn’t spectacular, but I will make it again.
Would a Pepperidge Farm bag of stuffing work? We don’t use Stovetop.
Hi Marry!
I haven’t tried this recipe with Pepperidge Farm stuffing, but think an equivalent amount of it would work in this recipe. If you give it a try, let me know how it turns out!
Aunt Lou
Didn’t want to go to the store can I sub. Chicken broth for beef broth?
I haven’t tried it with that substitution, but think it would work well. If you give it a try, let me know how it goes!
What other cream of soup could be used? Allergic to mushrooms???
I haven’t tried substituting a soup, but think that either cream of celery or cream of chicken would work, or you can try our cream soup substitute (https://www.recipesthatcrock.com/cream-soup-substitute-recipes/). If you give it a try, let me know how it turns out!
We will definitely make again but I won’t add salt to the pork chops at the beginning. It was really good but a little too salty. The chops were really tender and juicy. Great recipe!
I’m so glad you enjoyed it Denise! We always encourage our readers to adjust the recipes to their personal taste. I hope you continue to enjoy this recipe for years to come!
I tried this recipe for the first time the other night and it was a fail for me. There was a puddle of “juice” in the bottom of the pan so I assumed the pork chops would be nice and juicy but they were super dry and rubbery. Any thoughts to what I could have done differently? I would really like to try it again as I need more pork recipes to add to our list and this one sounded yummy and easy enough to try.
I’m so sorry it didn’t turn out well for you Bridget! It sounds like your oven cooks hotter than mine. I would check it earlier in the cooking time with a meat thermometer. Once the center of your center most chop reaches safe internal temperature. If you give it a try, let me know how it goes!
I followed the recipe exactly, the pork chops were still raw, which I thought might be the case with such a short period of time in the oven. I would suggest raising the the temp to 375 and baking for. 60 minutes, and cut into the pork chop before serving. I also thought it was a bit salty. I microwaved them for 4 additional minutes to make sure they were thoroughly cooked. Can’t have undercooked pork. Tasted fine after I zipped them.
Hi Anna!
It sounds like your oven cooks differently than mine. That is why we always say to watch your recipe closely the first time you make it in order to adjust the recipe for your specific oven. I’m glad you were able to figure out a way to adjust the recipe to work for you.
~Aunt Lou
Mine are raw too!! Followed the recipe exactly
Hi Denise,
We always say, “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.” I hope you find the timing that works for your oven and enjoy this as much as we do.
Simple to make, and basically very good. However, it was a bit too salty for my personal taste. The next time I make it (and there definitely will be a next time) I am going to substitute water for the chicken broth when preparing the Stove Top Stuffing.
Hi Regina!
If you want to keep the flavor of the chicken broth, but cut down on the sodium, I would try low sodium broth. If you try it with water, let me know how it turns out!
~Aunt Lou