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Quicker Pork Chops Over Stuffing Recipe

Quicker Pork Chops Over Stuffing Recipe

Boxed stuffing mix eliminates the need to cube bread and chop onion and celery, yet provides homemade flavor. Tender boneless chops instead of bone-in chops cuts down on the cooking time, too, without sacrificing flavor.—Taste of Home Test Kitchen, Greendale, Wisconsin
TOTAL TIME: Prep: 20 min. Bake: 35 min. YIELD:8 servings


  • 2 packages (6 ounces each) stuffing mix
  • 3-1/3 cups chicken broth
  • 1/2 cup butter, cubed
  • 8 boneless pork loin chops (1/2 to 3/4 inch thick and 4 ounces each)
  • Worcestershire sauce, optional
  • Minced fresh parsley, optional


  • 1. In a large saucepan, combine the vegetable/seasoning packets from stuffing mix with broth and butter. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Stir in stuffing. Cover and remove from the heat; let stand for 5 minutes.
  • 2. 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.
  • 3. Cover and bake at 425° for 15 minutes. Uncover; bake 15 minutes longer or until a thermometer reads 145°. Let meat stand for 5 minutes before serving. Sprinkle with parsley if desired. Yield: 8 servings.

Nutritional Facts

1 each: 209 calories, 13g fat (7g saturated fat), 37mg cholesterol, 894mg sodium, 16g carbohydrate (3g sugars, 0 fiber), 7g protein.

Reviews for Quicker Pork Chops Over Stuffing

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eli05 User ID: 3750978 56973
Reviewed Feb. 24, 2011

"I used stove top and made it according to the directions on the box. I then used a 1/2 cup scoop to make the mounds and covered with the pork chop. Big hit and so much easier than stuffing them"

rockingcyn User ID: 5762612 29391
Reviewed Feb. 7, 2011

"It was very good,but the chops came out a little soggy on the bottom."

dzm388 User ID: 724894 86637
Reviewed Mar. 9, 2009

"I have used this recipe many, many times, it is so easy and quick and always comes out great!"

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Wine Pairings

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.