Savory Stuffed Pork Chops with Stuffing – You know those nights when you want something comforting, but you don’t have the time or energy to make a huge meal? That’s where these Savory Stuffed Pork Chops with Stuffing come in. Juicy pork chops filled with flavorful stuffing, all topped with creamy mushroom soup—it’s the kind of dish that feels special, but you can totally whip it up in under an hour. Quick, easy, and oh-so-satisfying!
The first time I made this dish, I was in a bit of a rush to throw something together for dinner. I had pork chops and a box of stuffing just sitting in my pantry. So, I thought, “Why not stuff the chops with the stuffing?” It was a total gamble. But let me tell you, when they came out of the oven, I knew I had a winner. My husband took one bite and immediately claimed them as his new favorite, and even my kiddo—who can be picky—cleaned his plate. It’s funny how sometimes the simplest, last-minute meals end up becoming family favorites, isn’t it?
What makes this Savory Stuffed Pork Chops with Stuffing truly special?
You’re going to love this recipe because it’s the perfect balance of comfort and ease. The stuffing keeps the pork chops tender and juicy, while the cream of mushroom soup adds this rich, creamy layer on top. It’s savory, satisfying, and honestly, way easier than it looks. Plus, it’s one of those dishes that feels like a complete meal on its own—you’ve got your protein, your stuffing, and that creamy sauce. Perfect for a busy weeknight when you want something hearty but don’t want to spend hours in the kitchen. Who doesn’t love that?
What You Need To Make This Savory Stuffed Pork Chops with Stuffing Recipe?
Boneless Pork Chops: You’ll want chops that are about 1 inch thick so they’re easy to cut and stuff. Thicker chops keep everything nice and juicy as they bake, so don’t go too thin! And if you only have bone-in, that works too, just adjust your cooking time a bit.
Stuffing Mix: Here’s where you can have some fun. Any box stuffing mix works great—savory herbs, cornbread, whatever you like! It’s such a time-saver and packs in so much flavor without any extra effort.
Cream of Mushroom Soup: This is the magic on top. It keeps everything moist and adds that rich, creamy element. If you’re not a fan of mushrooms, you could totally swap it for cream of chicken or cream of celery. It’s flexible, but this soup gives a great savory punch.
Kosher Salt and Black Pepper: Simple, but essential. Seasoning the pork chops properly is what brings out their natural flavor. Don’t be shy with the salt and pepper!
Steps To Make Savory Stuffed Pork Chops with Stuffing:
Alright, let’s get started! First, preheat your oven to 350°F—nothing fancy, just getting that oven ready.
Now, grab your stuffing mix and prepare it according to the box instructions. Once it’s done, set it aside and let it cool off a bit while we work on the pork chops.
Take your pork chops and give them a nice sprinkle of salt and pepper on both sides. You want that seasoning to really bring out the flavor. Then, using a sharp knife, carefully slice a pocket into the side of each pork chop. Don’t cut all the way through—just enough so we can stuff them with that delicious filling.
Once the stuffing has cooled enough to handle, go ahead and stuff each pork chop with about 1/3 cup of stuffing. If a little stuffing peeks out, that’s totally fine—more flavor!
Place the stuffed pork chops into a 9×13-inch baking dish. If you’ve got any leftover stuffing, just spread it around the chops. Now, take your cream of mushroom soup and spoon it over the top of each pork chop. It’s going to bake up all creamy and wonderful.
Pop the dish into the oven and let it bake for about 35 minutes, or until the pork chops reach 145°F on the inside. That’s it! Once they’re done, let them rest for a few minutes, then dig in.
Tip:
Here’s a little trick to take these Savory Stuffed Pork Chops to the next level: Before you bake them, quickly sear the pork chops in a hot pan for a minute or two on each side. This gives them a nice golden crust and locks in those juices before they go into the oven. It makes a big difference in flavor! Also, don’t be afraid to play around with the stuffing. If you have leftover veggies or a little shredded cheese lying around, toss them in with the stuffing mix for extra flavor. And remember, let the pork chops rest for a few minutes after baking—this keeps them juicy and lets the flavors really settle.
Frequently Asked Questions:
Can I use bone-in pork chops instead of boneless?
Yep! You can totally use bone-in pork chops, just know they might take a little longer to cook. Keep an eye on them and check that the internal temperature hits 145°F before pulling them out of the oven.
What if I don’t like cream of mushroom soup?
No problem! You can swap it out for cream of chicken, cream of celery, or any other cream-based soup you like. It’s flexible, so go with what you enjoy.
Can I prep this dish ahead of time?
Absolutely! You can stuff the pork chops and place them in the baking dish earlier in the day. Just cover and refrigerate until you’re ready to bake. Add a few extra minutes to the cooking time if you’re baking them straight from the fridge.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Savory Stuffed Pork Chops with Stuffing
Ingredients
- 4 boneless pork chops about 1 inch thick
- 1 6 ounces box of stuffing mix
- 1 10.5 ounces can of cream of mushroom soup
- Kosher salt and black pepper to taste
Instructions
- Preheat your oven to 350°F.
- Prep the stuffing according to the recommendations on the box. Once it’s ready, set it aside to cool slightly.
- While the stuffing cools, season your pork chops with a generous sprinkle of salt and black pepper. Using a sharp knife, carefully cut a pocket into the side of each pork chop—be sure not to cut all the way through.
- Once the stuffing has cooled enough to handle, stuff about 1/3 cup of stuffing into each pork chop pocket. Don’t worry if some stuffing sticks out—it’ll add extra flavor as it bakes!
- Place the stuffed pork chops into a 9x13-inch baking dish. If you have any leftover stuffing, go ahead and arrange it around the pork chops in the dish.
- Spoon the cream of mushroom soup over each pork chop, covering them generously.
- Bake in the preheated oven for about 35 minutes, or until the pork reaches an internal temperature of 145°F.
- Allow the pork chops to rest for a couple of minutes before serving. Enjoy!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
