Pork Chops with Stuffing

Pork chops are a great dinner option all year long  They can be grilled on the barbecue for an outdoor summer meal, or baked to cozy perfection like these pork chops with stuffing! These hearty baked pork chops are as delicious as any restaurant entree, with very little work required. Make them when you’re craving something easy but homemade. Our pork chops with stuffing recipe is quick enough for a weeknight, and will make the whole family happy.

Ingredients for Pork Chops with Stuffing

• Pork chops: Pork chops are the star here. This recipe calls for boneless pork chops, but if you prefer bone-in, those will work here, too.
• Cream of mushroom soup: This is the secret ingredient in so many classic dishes. There’s really no substitute for cream of mushroom soup, but you don’t have to stick with store-bought—you can make cream of mushroom soup at home.
• Stale bread: Having stale bread, or toasted bread, is a must for this recipe. Crunchy bread will absorb all the delicious liquids that are cooking, but won’t turn to mush.

Directions

Step 1: Season and sear the pork chops

Preheat the oven to 350°F. Sprinkle salt and pepper on both sides of the pork chops.

Heat the canola oil in a large skillet. When the oil is hot, add the pork chops and sear them on one side, without moving them, for five minutes. Flip the pork chops and sear the other side for another five minutes. Place the seared pork chops in an ungreased 13×9-inch baking pan.

Editor’s Tip: Take the pork chops out of the fridge 15 to 30 minutes before cooking, so they have time to come to room temperature.

Step 2: Make the stuffing and sauce

In a large bowl, toss the bread cubes with butter, broth, celery, onion, poultry seasoning and a pinch of salt and pepper. In a separate container, mix the soup and water together.

Step 3: Bake the pork chops and stuffing

Scoop about 1/2 cup of stuffing onto each pork chop, then pour the soup mixture over the chops.

Cover and bake for 20 minutes. Then, uncover and bake for another 10 to 15 minutes, or until a thermometer inserted in the pork reads 145°.

Let stand for five minutes before serving.

Pork Chops with Stuffing Variations

• Gluten-free pork chops with stuffing: For a gluten-free version that’s still delicious, substitute quinoa for bread in this recipe.
• Sweet and savory: Add dried fruit, like cranberries or currants, to the stuffing for a touch of sweetness. You could even add fresh pomegranate seeds.
• Add bacon: Take your stuffing to the next level by adding chopped up bacon, sausage or pancetta to it.
• Swap in cornbread: Cornbread is a classic stuffing ingredient, and a great substitute for the bread in this pork chops recipe.

How to Store Pork Chops with Stuffing

Store leftover pork chops in an airtight container in the fridge for up to five days.

Tips for Pork Chops with Stuffing

Taste of Home

Can you use bone-in pork chops for this recipe?

You can definitely use bone-in pork chops for this recipe! Get bone-in chops that are about 1-inch thick, and cook them until they reach an internal temperature of 145°, just like with the boneless chops.

How can you make sure the pork chops are tender?

For a tender pork chop, try salting the meat an hour before cooking, or up to 24 hours before. And make sure to rest the chops after they’re cooking, to seal in the juices. If you cut into the pork chop right away, the juices will run out.

How can you tell when pork chops are done cooking?

The pork chops should be firm to the touch when they’re done, but the best way to tell if they’re cooked is by taking their temperature with a meat thermometer. If you’re using a bone-in chop, make sure not to touch the bone with the thermometer. They’re ready at 145°, or up to 165° if you want well done.