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Pork Chops over Stuffing

 Pork Chops over Stuffing
My husband Bill, and I enjoy the hearty home-cooked flavor of this oven meal, I usually fix it only on weekends.—Kris Hernandez, Oneida, Wisconsin
8 ServingsPrep: 25 min. Bake: 55 min.


  • 6 cups cubed day-old bread (1/2-inch cubes)
  • 1 small onion, chopped
  • 1 cup chopped celery
  • 2 tablespoons butter
  • 1 cup hot water
  • 1 tablespoon rubbed sage
  • 1-1/2 teaspoons chicken bouillon granules
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 8 bone-in pork loin chops
  • Worcestershire sauce, optional
  • Minced fresh parsley, optional


  • Place bread cubes in a large bowl; set aside. In a saucepan, saute
  • onion and celery in butter until tender. Add water, sage, bouillon,
  • salt and pepper. Pour over bread and toss. Spoon stuffing into eight
  • mounds in a greased 13-in. x 9-in. baking dish. Place a pork chop
  • over each mound. Sprinkle with Worcestershire sauce if desired.
  • Cover and bake at 325° for 25 minutes. Uncover; bake 30 minutes
  • longer or until meat juices run clear. garnish with parsley if
  • desired. Yield: 8 servings.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.