One skillet and five simple ingredients are all you'll need for this hearty weeknight meal. Juicy Pork Chops and Stuffing Casserole takes just a few minutes of prep and is packed with homestyle flavor. It tastes as comforting as Mom's food back in the day, but you don't have to spend all afternoon cooking it like she did!
Table of Contents
- 🗝️ Key takeaways: why this recipe is your new favorite
- 🧾 Gather your ingredients: what you'll need
- 📖 Make it your own: yummy variations
- 🔪 Step-by-step guide: instructions for success
- 🥫 Leftover love: how to store and reheat pork chops and stuffing casserole
- Marye's Tip o' the day
- 💭 Insider tips: things to know
- 👩🍳 Let's answer those questions: FAQs
- 📚 More Southern comfort: related recipes you'll love
- 🍽️ Perfect pairings: what to serve with
- 🍽️ No waste: creative ways to repurpose pork chops & stuffing
- 📞 Wrapping it up: the last word
- 📖 Recipe
- 💬 Comments
🗝️ Key takeaways: why this recipe is your new favorite
- Thick, juicy pork chops cook to perfection nestled under a hearty gravy and sweet cornbread stuffing.
- With just a few minutes of prep and only one pan to clean, this pork chops and stuffing casserole is a fabulous weeknight dinner idea.
- All-purpose seasoning adds tons of flavor—no need to dig through the spice drawer looking for twelve different jars of stuff!
Pork chops and stuffing soothe the soul on chilly days when you need some good-mood food. With effortless prep and tons of flavor, this easy casserole recipe pleases the whole family!
🧾 Gather your ingredients: what you'll need
This is an overview of the ingredients. You'll find the full measurements and instructions in the green recipe card (printable) at the bottom of the page.
📖 Make it your own: yummy variations
- If you don't eat (or have any) pork, use chicken breasts instead. Try this recipe for chicken and stuffing casserole!
- Feel free to use your favorite instant stuffing mix. I like the flavor of the cornbread, but a classic herbed stuffing would be good, too.
- Switch up the flavor by using a different type of condensed soup, like cream of chicken, cream of mushroom, or cream of celery.
- Bulk up the meal by adding veggies before the stuffing. Try diced onions, sliced mushrooms, or a bag of frozen mixed veggies (no need to thaw them.) Diced apples would also taste great in this recipe!
- No all-purpose seasoning? No problem. Start by adding salt and pepper to taste. It also usually has garlic powder, onion powder, paprika, and a variety of herbs. Add what you like—skip the rest.
🔪 Step-by-step guide: instructions for success
This is an overview of the instructions. Full instructions are in the green recipe card at the bottom of the page. Click on the image to see it full size.
Combine the stuffing and chicken stock and set aside.
Grease a skillet. Add the pork chops and season them.
Spoon the cream of mushroom soup over the pork.
Top with the stuffing mix. Cover with foil and bake.
🤫 Marye's secret for zhuzhing it up -
By removing the foil for the last ten minutes or so of baking, you allow the top of the stuffing to turn a gorgeous golden brown. If you like it even crisper, you can broil it for a few minutes before serving.
zhuzh: verb. To make something more interesting or attractive
🥫 Leftover love: how to store and reheat pork chops and stuffing casserole
Leftover pork and stuffing keeps for up to four days. Store it in an airtight container in the refrigerator.
For best results, reheat the pork chops and stuffing in a casserole dish or on a foil-lined baking sheet covered with aluminum foil at 350 degrees F. It'll take about 10-15 minutes.
Otherwise, quickly warm leftovers in the microwave in 1-minute increments until hot. However, reheating this way tends to dry out pork and make the stuffing a little soggy.
For longer storage, you can freeze pork chops for up to three months in a freezer-safe container. Thaw everything in the fridge before reheating in the oven.
Marye's Tip o' the day
For perfect pork chops every time, use an instant-read thermometer to check for doneness. It should read 145 degrees F when inserted into the center of the chops. Don't use the cut-and-peek method—it's inaccurate and dries out the pork.
💭 Insider tips: things to know
- Don't water down the condensed soup. Spoon it over the pork chops as is for the best flavor and texture of gravy.
- Remember to boil your stock before adding it to the stovetop stuffing. You can do so in the microwave (in a microwave-safe container, of course) 'til it bubbles to save time.
- If you don't have a skillet, any oven-safe pan or casserole dish will do the trick.
- Before putting the skillet in the oven, cover it tightly with foil. You want to lock in all the moisture and juices, not letting any escape until the last five to ten minutes or so.
👩🍳 Let's answer those questions: FAQs
Have other questions? Ask me in the comments!
I've only tested the recipe with boneless pork chops, so I can't say for sure it'll work. Bone-in chops take longer to cook, so it might throw the timing off and make the stuffing dry.
Nope! This easy casserole recipe is designed to be just that—super easy. Simply place the pork in the skillet, season it, add the other ingredients, and bake!
Sure, any instant stuffing mix will work. However, if you're cooking for someone who can't eat gluten, double-check that the cream of mushroom soup you buy is certified GF, too.
There are two keys to juicy, oven-baked pork chops. First, lock in the juices by covering the dish tightly. Second, don't overcook the pork. Check the temperature for doneness rather than cutting into it.
Check the internal temperature (at the center of the thickest spot of the chop) with an instant-read food thermometer. The USDA says pork is safe to eat when it reaches 145 degrees F.
⏲️ Marye's time saving hacks -
If you anticipate being in a time-crunch around dinner time, feel free to prep the pork chops and stuffing casserole ahead. Cover it with foil and store it in the fridge for up to a day. Just let the skillet sit at room temperature while the oven preheats, then bake and enjoy!
📚 More Southern comfort: related recipes you'll love
🍽️ Perfect pairings: what to serve with
A great side for any meaty main meal, Crockpot Collard Greens are smoky and tender—they make any Southerner proud. Plus, the
Few things go better together than pork chops and Fried Apples. My recipe makes 'em sweet and buttery in about a half hour. If you like Cracker Barrel's apples, you'll love these.
Banana Pudding Poke Cake combines old-fashioned flavor with super easy prep. The cake starts from a box mix to keep things simple, and my not-so-secret trick prevents the bananas from browning. It's 10/10 delicious!
🍽️ No waste: creative ways to repurpose pork chops & stuffing
Pork chops and stuffing casserole always hits the spot, but if you're in the mood for something different, here are some ideas:
Mini Shepherd's Pies: Scoop off the stuffing; set aside. Press crescent roll dough into the wells of a muffin tin. Chop the pork. Spoon it into the dough cups. Add gravy and veggies. Top each with stuffing and bake according to crescent roll directions until the dough is golden/done.
Pork Hush Puppies: Dice up the pork and stir it into the stuffing and gravy. Form into balls. Dip in egg and cornmeal and fry 'til crisp. Serve with Jalapeno Cranberry Sauce as a fun appetizer or snack.
📞 Wrapping it up: the last word
Y'all, when the mood for down-home style comfort food hits this is a quick way to fulfill that need!
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
If you love this recipe please comment below and give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
📖 Recipe
Pork Chops and Stuffing Casserole
Print Pin Recipe Rate RecipeIngredients
- 2 pounds boneless pork chops, ½ inch thick
- 2 teaspoons all-purpose seasoning, or salt and pepper to taste
- 10.75 ounces cream of celery soup
- 6 ounces Stove Top Stuffing, I used cornbread flavor
- 1-¾ cups chicken stock, boiling
Instructions
- Preheat oven to 350.
- Spray a casserole dish or large iron skillet with no-stick spray.
- In a bowl, mix stuffing and chicken stock together and set aside.
- Arrange pork chops in the bottom of the skillet.
- Cover with the all-purpose seasoning.
- Spread the soup over the pork chops - no need to dilute it.
- Fluff the stuffing with a fork.
- Spoon over the top of the pork chops.
- Cover tightly with foil.
- Bake for 30 minutes.
- Remove foil. Cook for 10 more minutes, or until the chops register 145F on an instant-read thermometer.
- Let rest for 5 - 10 minutes.
Notes
- Don't water down the condensed soup. Spoon it over the pork chops as is for the best flavor and texture of gravy.
- Remember to boil your stock before adding it to the stovetop stuffing. You can do so in the microwave (in a microwave-safe container, of course) 'til it bubbles to save time.
- If you don't have a skillet, any oven-safe pan or casserole dish will do the trick.
- Before putting the skillet in the oven, cover it tightly with foil. You want to lock in all the moisture and juices, not letting any escape until the last five to ten minutes or so
Nutrition Facts
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.
Kim says
Thank you for sharing this recipe