Pork Chop and Stuffing Casserole
Comfort food meets cozy casserole in this delicious Pork Chop and Stuffing Casserole, a hearty recipe that's perfect for weeknight dinners or special occasions. Featuring tender, seasoned bone-in pork chops nestled between layers of savory stuffing and blanketed in a creamy mushroom sauce, this dish is the epitome of satisfying. A fragrant sauté of onions, celery, and garlic infuses the stuffing with rich flavor, while a touch of dried sage adds a warm, herby note. Easy to prepare and baked to golden-brown perfection, this casserole is a one-dish wonder that’s ideal for feeding the whole family. Serve it with a side of green vegetables or a crisp salad for a complete, comforting meal.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces bone-in pork chops
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon onion powder
- 3 tablespoons butter
- 1 medium onion, diced
- 2 celery stalks, finely chopped
- 2 garlic cloves, minced
- 1.5 cups chicken broth
- 0.5 teaspoon dried sage
- 3 cups seasoned stuffing mix
- 1 can cream of mushroom soup
- 0.5 cup milk
- 2 tablespoons parsley, chopped (optional)
Instructions
Preheat your oven to 350°F (175°C).
Season the pork chops on both sides with salt, black pepper, and onion powder.
In a large skillet, melt 2 tablespoons of butter over medium heat. Add the pork chops and brown on both sides, about 3 minutes per side. Remove the pork chops and set aside.
In the same skillet, add the remaining 1 tablespoon of butter. Sauté the diced onion, celery, and minced garlic until softened, about 5 minutes.
Pour in the chicken broth and sprinkle in the sage. Bring the mixture to a simmer, then remove from heat.
In a large mixing bowl, combine the seasoned stuffing mix with the broth mixture. Stir until the stuffing is evenly moistened.
In a separate bowl, mix the cream of mushroom soup with the milk until smooth.
Spread half of the stuffing mixture into a greased 9x13-inch casserole dish. Lay the browned pork chops on top of the stuffing layer.
Pour the soup and milk mixture over the pork chops, spreading it evenly. Top with the remaining stuffing mixture.
Cover the casserole dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 10 minutes, or until the top is golden brown and the casserole is bubbling.
Garnish with chopped parsley, if desired, and serve hot.
Nutrition Facts
Calories |
5342 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 199.3 g | 256% | |
| Saturated Fat | 77.0 g | 385% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 666 mg | 222% | |
| Sodium | 15382 mg | 669% | |
| Total Carbohydrate | 579.6 g | 211% | |
| Dietary Fiber | 32.5 g | 116% | |
| Total Sugars | 74.3 g | ||
| Protein | 288.2 g | 576% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 1137 mg | 87% | |
| Iron | 36.7 mg | 204% | |
| Potassium | 4928 mg | 105% | |
*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.
