Stuffing-Topped Pork Chops
Stuffing-Topped Pork Chops are baked until tender and juicy, then finished with savory stuffing and a creamy gravy.
I made these delicious Stuffing-Topped Pork Chops for dinner last week, and they were a huge hit with my family. This recipe is so easy to make and only requires a handful of ingredients, making it a quick and easy dinner-time win! Prep takes barely 20 minutes, the steps are simple to follow, and once the chops are in the oven, your kitchen will be filled with that irresistible, savory aroma. This pork chop with stuffing and gravy recipe is pure Thanksgiving-style comfort food on a plate!
STUFFING-TOPPED PORK CHOPS
If you love the comforting flavors of stovetop stuffing and rich, creamy gravy, this recipe is a dream come true. Tender, juicy pork chops topped with your favorite boxed savory stuffing and smothered in luscious gravy. Tender, juicy pork chops are topped with your favorite boxed stuffing and smothered in luscious gravy, making each bite better than the last. You can make it hearty or light depending on your preference. What I love most is its versatility: serve it for a comforting Sunday dinner any time of year, or transform Thanksgiving leftovers into a delicious meal the following week. It’s a satisfying meal that comes together with minimal effort.
Find my expert tips on how to make homemade stuffing-topped pork chops below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram and Facebook. Let’s stay connected. ❤️
Why You’ll Love This Quick & Easy Stuffing-Topped Pork Chops Recipe:
- One-Dish Convenience: Quick prep and one-dish baking make it an easy go-to recipe when you need dinner on the table fast.
- Tender & Juicy Pork Chops: Browning the chops first adds extra flavor and helps them stay moist while baking in the creamy gravy.
- Savory Stuffing Topping: The seasoned stuffing adds the perfect texture and comfort-food goodness to every bite.
- Family-Friendly: This dish makes a hearty main course that appeals to all ages.
Ingredients
- 6 boneless pork chops, 3/4 inch thick
- 1 box (6 ounces) pork or chicken stuffing mix
- 1/2 teaspoon each salt and pepper
- 1/2 teaspoon onion powder
- 1 Tablespoon vegetable oil
- 1 can (10.75 ounces) cream of mushroom soup
- 1/3 cup milk
Instructions
Preheat oven to 350 degrees F. Make stuffing according to package directions. Set aside.
Season the pork chops with salt, pepper, and onion powder.
Heat oil in a large skillet over medium-high heat. Brown the pork chops on both sides. (This only takes a couple minutes. They will thoroughly cook in the oven.)
Arrange the chops in a 9×13 baking dish. Spoon 1/2 cup of the stuffing mixture over the top of each chop.
Mix the soup and milk together, and then pour over the chops. Cover with foil then bake for 35 to 40 minutes. Serve with your favorite veggies!
Servings
Yields: 6 servings.
Storage and Reheating
Store leftover Stuffing-Topped Pork Chops in an airtight container in the refrigerator for up to 3–4 days. To reheat, warm them in the oven at 325°F for about 15–20 minutes, or until heated through; this helps keep the pork chops tender and prevents the stuffing from drying out. You can also reheat individual portions in the microwave in 30–45 second intervals, adding a splash of milk or broth if needed to keep the gravy creamy. To freeze, store cooked pork chops with the stuffing and gravy in a freezer-safe container for up to 2 months. Let them thaw overnight in the fridge before reheating.
Holly’s Tips for The Best Stuffing-Topped Pork Chops:
- Use Uniform, Thick-Cut Pork Chops: Choose boneless pork chops that are about ¾ inch thick to ensure they cook evenly and stay tender and juicy in the oven.
- Brown for Maximum Flavor: Don’t skip the quick sear; browning the pork chops adds rich, savory flavor and helps lock in moisture.
- Fluff the Stuffing: After preparing the stuffing, fluff it with a fork to keep it light and prevent it from getting dense while baking.
- Use a Creamy Sauce Base: Mixing the condensed soup with milk creates a smooth gravy that keeps the chops moist and adds delicious flavor to the stuffing.
- Don’t Overbake: Start checking at 35 minutes to ensure the pork stays tender; overcooking can dry out the chops.
- Let It Rest: Give the dish 5 minutes to rest before serving so the sauce thickens and flavors settle.
- Make The Gravy Your Way: Prefer a rich brown gravy or a lighter white one? Switch up the soup base to match your taste and create the perfect sauce for your pork chops. Use cream of mushroom for a classic brown sauce or swap in cream of chicken for a lighter, creamier white gravy.
Frequently Asked Questions:
Yes. Assemble the dish up to a day in advance, store it covered in the fridge, and bake when ready. You should add 5-10 minutes of baking time if starting from cold.
Absolutely. Bone-in chops work too, but you may need to add an extra 5-10 minutes of baking time to ensure they cook through since they’re typically thicker cuts.
Any boxed pork, chicken, or herb-seasoned stuffing mix will work. Choose your favorite flavor; this recipe is very flexible and pairs well with most varieties.
Yes. Cream of chicken, celery, or even cream of onion soup will all create a delicious, creamy gravy. Use whatever you prefer or already have on hand.
To make these Stuffing-Topped Pork Chops dairy-free, simply swap the cream of mushroom soup for a dairy-free version, or make your own using dairy-free butter, flour, broth, and mushrooms. Replace the milk with an unsweetened dairy-free alternative such as almond, oat, or soy milk, and double-check that your stuffing mix is dairy-free, as some brands include butter or milk powders.
For a gluten-free version, choose a gluten-free stuffing mix and a gluten-free cream of mushroom soup. Make sure any seasonings or additional ingredients you use are also labeled gluten-free. The rest of the recipe can be prepared the same way, giving you a safe, delicious alternative.
Similar Recipes
Craving something similar? Try my Slow Cooker Creamy Ranch Pork Chops.
Can’t get enough of holiday stuffing? Try my Chicken & Stuffing Bake and Italian Chicken & Stuffing Bake next.
Looking for more Thanksgiving-inspired recipes? My Cheesy Stuffing Casserole, Turkey & Stuffing Roll Ups, and Thanksgiving Leftovers Panini are all highly rated holiday dishes.
Have you made this Stuffing-Topped Pork Chops recipe? ❤️
Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #StuffingToppedPorkChops #LifeInTheLofthouse
Stuffing-Topped Pork Chops
Ingredients
- 6 boneless pork chops 3/4 inch thick
- 1 box (6 ounces) pork or chicken stuffing mix
- 1/2 teaspoon each salt and pepper
- 1/2 teaspoon onion powder
- 1 Tablespoon vegetable oil
- 1 can (10.75 ounces) cream of mushroom soup
- 1/3 cup milk
Instructions
- Preheat oven to 350 degrees F. Make stuffing according to package directions. Set aside.
- Season the pork chops with salt, pepper and onion powder.
- Heat oil in a large skillet over medium-high heat. Brown the pork chops on both sides. (This only takes a couple minutes. They will thoroughly cook in the oven)
- Arrange the chops in a 9×13 baking dish. Spoon 1/2 cup of the stuffing mixture over the top of each chop.
- Mix the soup and milk together, and then pour over the chops. Cover with foil then bake for 35 to 40 minutes. Serve with your favorite veggies!
WANT TO SAVE THIS RECIPE FOR LATER?
PIN IT TO YOUR FAVORITE PINTEREST BOARD! 📌
Those pork chops look delicious! I bet your kitchen smelled amazing while they were baking. 🙂
Oh wow! I can’t decide if these are naughty or not 😉 Either way, they would be delicious!
Holly these pork chops look really good. I do a stuffing chicken bake but not pork chops. Thanks for sharing this recipe.I am always looking for new ways to make pork chops.
Great idea with the stuffing and cream of mushroom soup as toppings…! I can’t stop drooling…:).
I make these with chicken as well and use cream of chicken soup instead of mushroom. These look great!
Oooo looks so good! I’ve never made pork chops before. But I want to with this yummy recipe. I love stuffing! What a great combo.
I love this recipe!!! Happy Monday!
Do I have to cook the stuffing first
Yes
Those look so amazing. What a great “comfort” food! I am trying them this week.
These really look delicious. I hope you have a great day. Blessings…Mary
This would be perfect for our rainy day we are having today, too!
Great minds do think alike! I love your recipe for pork chops, too. Topping them with stuffing is such a great idea.
Also, I didn’t know you were in Southern Utah. I’m just a few hours North of you!
Nicole- How neat you are a fellow Utahn too : ) Im in St.George, where are you? BTW.. I am lovin your blog! I’ve been browsin through your recipes today. There are so many I want to try!
Can this be made in the crockpot?
My mouth is watering…I think I may have to change the menu for tonight’s dinner!
These were so yummy! Thanks for sharing!
Thanks for such a great recipe! I made this a while ago and just posted the recipe on my blog for people to use their leftover stuffing! Love your blog (:
Is the stuffing mix here just flavoured breadcrumbs or doesn’t have pork and chicken in it? I can’t get stuffing mix, so was just going to make my own pork stuffing, but I put meat in it.
I made these the other night and my husband loved them thank you for posting
Am I reading the recipe right, you’re only using half of the stuffing mix?
You put 1/2 cup of stuffing on each pork chop. 🙂
I read it wrong the first time, also!
You put 1/2 cup of stuffing on each pork chop. 🙂
I read it wrong the first time, also!
The recipe says 6 porkchops but you have 4 in the pictures. Which one is it? Thanks in advance!
The recipe is for 6! 🙂
I am so excited. This is in the oven now, smelling wonderful. I did substitute cream of chicken soup, as it is what I had.
We had the stuffing topped chops tonight for dinner Loved it … seriously. Now I know what to do with the pork loins that go on sale! Thanks for a great recipe.
This was so delicious and the lady that commented about how good the house smelled was so right! I only cooked 2 very large pork chops with bone in. I had to cook a bit longer (about 10) due to their thickness but they were so tender and the toppings were amazing! This is a definite keeper/repeater!
Hi and thank you! This was probably the best pork dish I have had in a long time. This to me is comfort food at its best. Didn’t and wouldn’t change a thing. Yum!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
On my menu for this coming week! It looks amazing, and simple. Two of my favorite things!
can i use cream of chicken soup for this i hate mushrooms
Yes, it wouldn’t change the flavor much at all. 🙂
Got home from a 12 hr shift. Wanted something quick, easy, and delicious to make. This hit the spot took me 10 minutes to throw together
Fabulous recipe! Hubby loved it, too. I love that it was super easy to make. Definitely going into the dinner rotation!
So happy it was a hit for you 🙂
Hello Holly, what a beautiful family you have. I’m going to try this recipe tomorrow I love trying new recipes. A good way to use up stuffing mix that I have had for quite some time. Instead of the oven I’m going to try this in my crock pot.
I’ve made a version of this for years and family loves it but it’s always been a bit dry but never thought to put the creamy soup over it. I am definitely trying it this way!
Great recipe, fast and delicious. Made it tonight and everyone loved it. Thanks for sharing.
Oh my goodness, just stumbled onto your site. Now I have my pork chops thawing out and have a plan for dinner. Can’t wait. Thanks for sharing all your great ideas.
This is fantastic! I used one can of cream of mushroom soup, two thirds cup of pet milk and one third cup of water. It’s delicious!
These are incredibly delicious and SO easy! The house smelled wonderful and my husband loved them.
I make this but I mix half the can of soup with French cut sting beans and layer them on the bottom put the rest of the soup on my pork chops and stuffing on top
OMG I can’t believe I’m about to make a comment on a pork chop recipe web! What have I come to?
I just wanted to say thank you bc I can’t really cook,and I’m without foil…so perusing the comments, I adapted a can of soup cream if celery (who bought that??) to top my chops!
Wish me luck & thanks again! Admittedly, I was lol at 1st…who has the time??? All the comments??
But, Shame on me, I see the value in the interchange of ideas, no matter the banality. No offense, believe me..I’m hungry! Cheers!
I Pan seared the chops in garlic butter,
Sliced red & yellow onion And laid the chops on top of the onion in an allumi pan, made a doub batch of herb stuffing then for the gravy, i used one can cream of celery, mixed with pork gravy and sour cream. Covered with foIl then baked it. Yum!
I do something similar to this recipe, Instead of putting the stuffing on top of the chop, I butterfly’ the chops and put the stuffing inside. Cover with mushroom soup and bake..
Sounds like a great idea!
I made these but did it in my electric skillet. One of my favorite meals
So happy you enjoyed it Dianne!
Tried these a week ago, we absolutely loved them, very good. We are hving these again soon.
Thank you for sharing your tasteful recipes! I made this tonight for the first time. I replaced the cream of mushroom soup with regular turkey gravy and it was delicious!!! God Bless❣️
So, I must give credit where credit is due for these modifications that take this fish to the next level: my Mom, for replacing the cream of mushroom soup with golden mushroom soup and my beloved deceased fiancé, Steve, for adding three kinds of mushrooms (portobello, porcini, shiitake, chanterelle, oyster can all work well for this) along with a can of French onion soup to the golden mushroom soup and pour that mix over the stuffing-topped chops and bake… in the end, you have this mushroom “gravy” sauce to die for!!
Easy Peasy. My kind of recipe! But…..what do you do with the other half of the stuffing?
It is as a side dish with the pork chops! Or you can use it in another recipe for the next day 🙂
Sounds scrumptious, I’ve done some thing like it always a hit. When I was a waitress we had what they called a volcano this meat any type mashed potatoes veges any type then gravy over the top looks yucky tastes great. LOL
Can i use turkey stuffing instead since thats what is in my pantry? Thank you. Recipe sounds delicious.
Yes definitely!
Wonderful recipe The pork was so moist – WIll make again!!!
Really,REALLY Good!!!!!!
Super easy and very tasty. Perfect comfort meal!
Delicious. Chops we’re tender, stuffing was moist. Great recipe. Quick and easy.
Delicious dish. We loved it.
Great recipe …i used cream of chicken soup. And used 1 inch pork loin chops. Rich and delicious. Thank you for your recipe
this is a frequent pork chop dinner in our family. everyone loved it and it is so easy to make. quick and easy, what could be better….
I’m making tonight for dinner and will use cream of celery, hoping it gives the stuffing a little extra.
That’s what I use and it tastes great!
Mine is in the oven. Can’t wait to try them. my side dish is white corn and some applesauce!
I’ve made these pork chops numerous times. They’re so easy and they come out right every time. It’s my go-to recipe for this.