Pork Chops with Stuffing Casserole
Transform your weeknight dinner routine with this hearty and comforting Pork Chops with Stuffing Casserole recipe! Juicy, golden-seared pork chops are nestled atop a bed of flavorful, herb-infused stuffing made with sautéed onions, celery, and a rich chicken broth. Topped with a creamy layer of seasoned mushroom soup and a sprinkle of Parmesan cheese, this baked casserole comes together in just one pan and is perfect for feeding the family. With its savory layers, warm spices like paprika, sage, and thyme, and a crispy golden finish, this dish is as easy to prepare as it is delicious. Serve it with a fresh side salad or roasted veggies for a complete meal that's sure to become a comforting classic.
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Recipe Information
Ingredients
- 4 pieces Pork chops
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Paprika
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 medium, diced Onion
- 2 stalks, diced Celery
- 2 cloves, minced Garlic
- 1.5 cups Chicken broth
- 0.5 teaspoon Sage
- 0.5 teaspoon Thyme
- 3 cups Stuffing mix
- 1 can (10.5 oz) Cream of mushroom soup
- 0.5 cup Water
- 0.5 cup Grated Parmesan cheese
- 2 tablespoons, chopped Fresh parsley (optional)
Instructions
Preheat the oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
Season both sides of the pork chops with salt, black pepper, and paprika.
Heat olive oil in a large skillet over medium-high heat. Sear the pork chops for 2-3 minutes on each side until golden brown. Remove them from the skillet and set aside.
In the same skillet, melt the butter over medium heat. Add the diced onion and celery, and sauté for 4-5 minutes until softened. Stir in the garlic and cook for an additional 1 minute.
Pour in the chicken broth, sage, and thyme. Bring the mixture to a simmer, then remove from heat.
In a large bowl, combine the stuffing mix and the broth-vegetable mixture. Stir until the stuffing mix absorbs the liquid.
Spread the stuffing evenly into the prepared baking dish.
In a small bowl, mix the cream of mushroom soup with water until smooth. Pour this mixture over the stuffing layer.
Place the seared pork chops on top of the stuffing and soup mixture. Sprinkle the grated Parmesan cheese evenly over the entire dish.
Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil and bake for an additional 10-15 minutes, or until the pork chops are cooked through (internal temperature of 145°F) and the top is slightly golden.
Let the casserole rest for 5 minutes before serving. Garnish with fresh parsley if desired.
Nutrition Facts
Calories |
4888 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 194.2 g | 249% | |
| Saturated Fat | 70.6 g | 353% | |
| Polyunsaturated Fat | 7.2 g | ||
| Cholesterol | 414 mg | 138% | |
| Sodium | 15467 mg | 672% | |
| Total Carbohydrate | 573.0 g | 208% | |
| Dietary Fiber | 30.3 g | 108% | |
| Total Sugars | 67.5 g | ||
| Protein | 207.6 g | 415% | |
| Vitamin D | 2.1 mcg | 11% | |
| Calcium | 1364 mg | 105% | |
| Iron | 34.9 mg | 194% | |
| Potassium | 3517 mg | 75% | |
*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.
