Pork Chops and Stuffing Casserole

Pork Chops and Stuffing Casserole

Thick and juicy pork chops are baked in a creamy sauce and topped with cornbread stuffing. It's all done in one skillet for easy clean up, too!

Course Main Dish

Cuisine American - Southern

Prep Time 5

Cook Time 40

Total Time 45

Servings

Calories 388kcal

Author Marye Audet-White

Ingredients

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

Storage:

Store it in an airtight container in the refrigerator for up to 4 days. For longer storage, you can freeze pork chops for up to 3 months in a freezer-safe container. See the reheating instructions in the blog post above.

Tips:

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