Baked Pork Chops with Stuffing
These baked Pork Chops with Stuffing are an easy family dinner made with tender pork chops, cream of mushroom soup, and Stove Top stuffing. It's a simple comfort food recipe that's perfect for busy weeknights or Sunday supper.
Servings: 6
Calories: 352kcal
Ingredients
- 6 Pork chops Bone-in or boneless, about ½- to ¾-inch thick
- 1 can Cream of mushroom soup 10.75 ounce can, or cream of chicken/celery
- 6 oz Stove Top Stuffing Mix chicken, turkey, or cornbread
- 1 ½ cups Chicken Broth or water
- Salt & Black Pepper to taste
Instructions
- Preheat oven to 350°F. Lightly grease a 9x13-inch baking dish or cast iron skillet.
- Arrange the pork chops in the baking dish and season both sides with salt and pepper.
- Spread the cream of mushroom soup evenly over each pork chop.
- Combine the dry stuffing mix and chicken broth in a small bowl. Spoon evenly over the pork chops.
- Cover with foil and bake for 30-45 minutes, depending on thickness.
- Remove the foil and bake 10-15 minutes longer, or until the stuffing is golden brown and the pork reaches 145°F.
- Serve warm with your favorite side dishes.
Notes
- Use pork chops about ½- to ¾-inch thick for the best results.
- Cream of chicken, cream of celery, or sour cream can be substituted for the cream of mushroom soup.
- Add fresh herbs, diced apples, or dried cranberries to the stuffing for extra flavor.
- Refrigerate leftovers for up to 4 days or freeze for up to 3 months.
- Reheat covered in a 325°F oven or microwave until warmed through. Add a splash of chicken broth if needed to keep the pork chops moist.
Nutrition
Serving: 1pork chop | Calories: 352kcal | Carbohydrates: 25g | Protein: 35g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 94mg | Sodium: 1041mg | Potassium: 644mg | Fiber: 1g | Sugar: 3g | Vitamin A: 7IU | Calcium: 41mg | Iron: 2mg
