Pork Chop and Stuffing Bake
Elevate weeknight dinners with this comforting Pork Chop and Stuffing Bake, a soul-warming classic that combines tender, juicy pork chops with a savory stuffing base and a creamy mushroom sauce. This recipe is packed with flavor, featuring perfectly seared boneless pork chops seasoned with garlic and black pepper, nestled on a bed of stuffing infused with the richness of chicken broth and butter. Topped with a luscious cream of mushroom sauce and melted cheddar cheese, this one-dish wonder is baked to golden perfection in just 40 minutes. Ideal for busy evenings or family gatherings, this easy casserole-style dish offers a hearty and satisfying meal with minimal cleanup. Garnished with fresh parsley for a pop of color, it’s a complete dish that pairs well with steamed vegetables or a crisp side salad. Perfect for cozy family meals, this Pork Chop and Stuffing Bake will quickly become a household favorite!
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Recipe Information
Ingredients
- 4 pieces boneless pork chops
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 6 ounces box of stuffing mix
- 1.5 cups chicken broth
- 2 tablespoons unsalted butter
- 1 can (10.5 ounces) cream of mushroom soup
- 0.5 cup milk
- 1 cup shredded cheddar cheese
- 2 tablespoons chopped fresh parsley
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
Season both sides of the pork chops with salt, black pepper, and garlic powder.
In a large skillet over medium heat, heat the olive oil. Sear the pork chops for 2-3 minutes per side until lightly browned. Remove from heat and set aside.
Prepare the stuffing mix according to the package instructions, but replace water with chicken broth for extra flavor and stir in the butter. Let it cool for a few minutes.
In a bowl, combine the cream of mushroom soup and milk until smooth, creating a creamy sauce.
Spread the prepared stuffing evenly across the bottom of the greased baking dish.
Arrange the seared pork chops on top of the stuffing layer.
Pour the creamy sauce evenly over the pork chops and stuffing.
Sprinkle the shredded cheddar cheese over the entire dish.
Cover the baking dish with aluminum foil and bake for 30 minutes in the preheated oven.
Remove the foil and bake for an additional 10 minutes, or until the pork reaches an internal temperature of 145°F (63°C) and the cheese is bubbly and golden.
Remove from the oven, sprinkle with chopped parsley for garnish, and let rest for 5 minutes before serving.
Nutrition Facts
Calories |
698 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.8 g | 54% | |
| Saturated Fat | 18.0 g | 90% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 131 mg | 44% | |
| Sodium | 1826 mg | 79% | |
| Total Carbohydrate | 40.2 g | 15% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 6.9 g | ||
| Protein | 41.4 g | 83% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 331 mg | 25% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 687 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
