Pork chop and stuffing bake is pure comfort food logic: juicy pork chops, a creamy mushroom sauce, and savory herbed stuffing all baked together in one dish. Every layer soaks up flavor from the one above it, so nothing on the plate tastes plain.
The pork turns out fork-tender, the soup and sour cream make a silky gravy that bubbles up around the edges, and the stuffing on top turns golden where it peeks out.
It’s ideal for busy weeknights, family dinners, and anyone who wants a full meal protein, sauce, and starch from one pan.
Prep takes about ten minutes, the oven does the rest, and it feeds eight. Even better, the whole bake costs less than most takeout orders.
Recipe at a Glance
- Prep time: 10 minutes
- Bake time: 25–35 minutes
- Total time: about 45 minutes
- Servings: 8
- Difficulty: Easy
- Method: One 9×13 dish, oven-baked
Ingredients You’ll Need
For the pork chops:
- 1½ to 2 pounds boneless, skinless pork chops, about ½–¾ inch thick
- Salt and black pepper, for a light seasoning
For the stuffing layer:
- 1½ cups low-sodium chicken broth
- ¼ cup unsalted butter
- 6 ounces stuffing mix (stovetop-style cubes)
For the creamy sauce and aromatics:
- 1 tablespoon unsalted butter
- ½ cup diced white onion
- ¼ cup diced celery
- ½ teaspoon garlic powder
- 1 can (10½ ounces) cream of mushroom soup
- 4 ounces sour cream
Ingredient Notes & Easy Substitutions
Pork chops: Boneless chops between ½ and ¾ inch thick bake through evenly in the time this recipe needs. If yours vary in thickness, pound the thick ends flat uneven chops are the number-one cause of dry pork.
Bone-in chops work beautifully too; just add 5–10 minutes and cook to temperature. Pork is done and juicy at 145°F with a 3-minute rest, per standard pork food-safety guidance a faint blush of pink is exactly what you want.
Stuffing mix: A 6-ounce bag of stovetop-style cube stuffing (any savory herb or chicken flavor) is what you’re after.
Cornbread stuffing turns it into a slightly sweeter Southern version. Homemade day-old bread cubes work too use about 5–6 cups and add 1 teaspoon poultry seasoning to the broth.
Chicken broth: Low-sodium is the smart pick here because the canned soup brings plenty of salt on its own. Regular broth is fine if that’s what’s open just skip any added salt elsewhere.
Cream of mushroom soup: The classic for a reason it melts into a gravy that tastes slow-cooked. Cream of chicken or cream of celery swaps in 1:1 and changes the mood slightly; low-sodium versions work if you’re watching salt.
Sour cream: This is the ingredient that keeps the sauce from tasting like it came out of a can it adds tang and silky body. Plain Greek yogurt substitutes 1:1 with nearly identical results.
Onion, celery, garlic powder: The aromatic base that makes the sauce taste homemade. No fresh onion and celery? Use 1 teaspoon onion powder in the soup mix instead different texture, same flavor direction.
Equipment You’ll Need
- 9×13-inch baking dish (any 3-quart dish works)
- Medium saucepan (for the stuffing)
- Skillet (for the aromatics)
- Large mixing bowl
- Aluminum foil
- Instant-read thermometer the difference between juicy pork and shoe leather is 15 degrees
- Cooking spray
How to Make Pork Chop and Stuffing Bake
Three quick stations chops, stuffing, sauce then the oven takes over. Follow with me.
Step One: Prep the Oven and Pork Chops
Preheat the oven to 350°F and spray a 9×13-inch baking dish with cooking spray. Season both sides of the pork chops lightly with salt and pepper, then arrange them in the dish in a single, even layer. Set aside.
You’re looking for chops that don’t overlap every piece needs contact with the sauce to stay moist. Go easy on the salt: the soup and stuffing both bring plenty, and it’s much easier to add at the table than to fix a salty bake.
Step Two: Make the Stuffing
In a medium saucepan over high heat, bring the chicken broth and ¼ cup butter to a rolling boil. Pull the pan off the heat, stir in the stuffing mix, cover, and let it sit for 5 minutes.
You’re looking for broth that’s genuinely boiling, not steaming and stuffing that has absorbed the liquid and fluffed up. That covered 5-minute rest is what keeps the stuffing light and separate instead of gluey, so don’t rush it.
Step Three: Sauté the Aromatics
While the stuffing rests, melt 1 tablespoon of butter in a skillet over low-medium heat. Add the diced onion, celery, and garlic powder and cook for 4–5 minutes, until the vegetables have softened. Remove from the heat.
You’re looking for translucent onion and celery that bends on a spoon no browning needed. This step matters because raw onion and celery stay crunchy and sharp under the sauce; sixty seconds of sautéing sweetens the whole bake.
Step Four: Build the Creamy Layer
In a large bowl, stir together the sautéed vegetables, the cream of mushroom soup, and the sour cream until smooth and uniform. Spoon this mixture over the pork chops and spread it edge to edge.
You’re looking for a smooth, pale gravy with no sour cream streaks. Covering every chop completely is the point this sauce is both the flavor and the moisture shield for the pork underneath.
Step Five: Top with Stuffing, Cover, and Bake
Fluff the rested stuffing with a fork, then spoon it in dollops over the soup layer. Cover the dish tightly with aluminum foil and bake for 20–30 minutes, adjusting for the thickness of your chops.
You’re looking for an internal temperature of 145°F in the thickest chop, with sauce bubbling up at the edges of the dish.
The tight foil is doing two jobs it traps steam so the stuffing stays moist, and it lets the chops braise gently in that creamy sauce instead of drying out in dry heat.
Step Six: Brown the Top and Rest
Peel off the foil for the last 5 minutes of baking so the exposed stuffing turns golden. When the chops read 145°F, take the dish out and let it rest for 5 minutes before serving.
You’re looking for golden-brown stuffing peaks and edges that are actively bubbling. That 5-minute rest matters as much as the temperature it lets the pork’s juices redistribute instead of running onto the plate, and it gives the sauce just enough time to settle into spoonable thickness.
Serving Size & Batch Scaling
This recipe makes 8 servings from a single 9×13 dish a chop plus a generous scoop of stuffing and sauce each.
With a couple of sides alongside, you can honestly stretch it toward 10 lighter servings; with big appetites at the table, plan on 6. These are working estimates, not promises portion sizes have a personality of their own.
Scaling is simple because the layers scale evenly. The only real variables are dish size and bake time, and a thermometer settles both questions.
Making More or Less?
- 4 servings: Halve everything and use an 8×8-inch dish. Bake covered for 20–25 minutes and check at 20 smaller dishes heat faster than you expect.
- 8 servings: The recipe as written.
- 12–16 servings: Double everything into two 9×13 dishes rather than one crowded one. Bake both on the same rack, rotate them front to back at the 15-minute mark, and check each dish separately the one near the oven wall usually finishes first. Bake time stays in the same 25–35 minute window per dish.
For any batch: match your broth to your stuffing (about ¼ cup liquid per ounce of stuffing), season gradually, and lean on the thermometer instead of the clock chop thickness varies far more than any recipe can predict.
Nutrition Estimate Per Serving
The following is an estimated nutritional breakdown per serving, calculated from the ingredients and quantities in this recipe. It’s an estimate, not medically precise information brands (especially the soup and stuffing) will shift the numbers.
- Calories: ~360
- Protein: 24g
- Carbohydrates: 20g
- Fat: 21g
- Fiber: 1g
- Sugar: 3g
- Sodium: ~550mg (with low-sodium broth)
Useful highlights: this is a high-protein one-dish dinner approximately 24 grams of protein per serving and using low-sodium broth instead of regular is the single easiest way to keep the sodium honest without touching the flavor.
Common Mistakes to Avoid
Overcooking the pork. The old “cook pork until it’s grey” rule is long dead. At 145°F plus a 5-minute rest, pork is safe, juicy, and just barely blush past 160°F it turns dry fast.
Uneven chop thickness. A chop that’s thick on one end and thin on the other is dry on one end and raw on the other. Pound them even; it takes one minute.
Skipping the foil. Uncovered, the stuffing dries and the chops toughen. That tight seal is the whole moisture system of this dish.
Stirring the layers together. The magic is the stack chops, sauce, stuffing. Stirred up, you get a casserole mush where nothing has its own texture.
Using regular-sodium broth on top of canned soup. Canned soup is already salty. Double-salting is the most common complaint with recipes like this, and low-sodium broth is the entire fix.
Skipping the rest. Five minutes out of the oven keeps the juices in the pork instead of pooling on the plate. It also lets the sauce thicken to serving texture.
Troubleshooting Guide
My pork came out dry what happened? It cooked past temperature. Spoon extra sauce over the pieces before serving to bring them back. Next time, pull the dish at 145°F and trust the rest the thermometer really is the whole answer here.
My stuffing is mushy can I fix it? For this batch, remove the foil and give it 5 more minutes so the top dries slightly and sets.
Next time, make sure the broth is at a full boil before the stuffing goes in, and let it sit the full covered 5 minutes before it ever meets the dish.
It’s still raw in the middle now what? Thickness varies more than any clock can predict. Re-cover and keep baking, checking every 5 minutes until the thickest chop reads 145°F. The sauce protects the pork, so a few extra minutes in this dish are forgiving.
The whole dish tastes too salty help. Serve it with unsalted sides (plain rice or mashed potatoes absorb and balance salt beautifully). For next time: low-sodium broth, low-sodium soup, and no added salt in the stuffing.
The top never browned what do I do? Uncover and set it under the broiler for 1–2 minutes. Watch it the entire time stuffing goes from golden to dark shockingly fast under a broiler.
Variations & Customizations
French onion version: Swap the cream of mushroom for cream of chicken and stir 1 teaspoon of onion powder into the soup mix. Deeply savory, very popular with kids.
Mushroom lover’s version: Sauté 8 ounces of sliced mushrooms with the onions and celery. It doubles down on the earthy flavor the soup starts.
Cornbread stuffing version: Use a cornbread stuffing mix and cream of chicken soup. Slightly sweet, very Southern, excellent with green beans.
Bone-in version: Bone-in chops have more flavor near the bone. Use them 1:1, add 5–10 minutes, and always finish by temperature.
Spicy version: Add ¼ teaspoon of cayenne or a few cracks of black pepper to the soup layer. The cream keeps the heat gentle and warm rather than hot.
No-canned-soup version: Whisk 4 ounces of sour cream with ½ cup broth and 1 tablespoon of flour, then heat gently until thickened before layering.
Five extra minutes for a fully from-scratch sauce. If you love this creamy-smothered style of one-dish baking, my five-ingredient smothered chicken bake runs on the same delicious logic, and this reader-favorite pork chop stuffing bake is another trusted take on the classic.
What to Serve With It
For a quick dinner: Honestly? Nothing this is a complete plate on its own. If you want one green thing, steam-in-bag green beans are on the table in four minutes.
For a family meal: Add southern green beans and potatoes or simple buttered corn, and a stack of small batch homemade biscuits for dragging through the gravy. That’s a Sunday-dinner plate on a Tuesday schedule.
For guests or holidays: Cranberry sauce on the side and the biscuits in the basket. It eats like Thanksgiving without claiming a whole day of cooking.
For a lighter meal: A smaller portion of the bake with a big crisp salad and extra green vegetables. The protein count per serving makes a modest portion genuinely satisfying.
Meal Prep & Make-Ahead Instructions
Can this be made ahead? Yes two ways, and both work well.
Assemble-ahead: Season the chops and layer them with the soup mixture in the dish up to 24 hours ahead; keep the prepared stuffing in a separate covered container in the fridge.
When dinner time comes, spread the cold stuffing on top, cover, and bake add 5–10 minutes to the bake time since everything starts cold. Keeping the stuffing separate until bake time keeps its texture fluffy instead of sodden.
Bake-ahead: Bake the full dish, cool it, and refrigerate. Reheat covered at 325°F for about 20 minutes. The texture is a notch below fresh the stuffing softens but it’s still a genuinely good dinner, which makes this a solid dish for new-parent meals and potluck duty.
Storage & Leftovers
Refrigeration: Cool the bake, then store it airtight in the fridge for 3–4 days. Portioning it into individual containers makes weekday lunches absurdly easy.
Freezing: Yes, with honest expectations. Freeze the cooled bake airtight for up to 2 months. The sauce may look slightly grainy after thawing (it stirs back together when reheated) and the stuffing will be softer than fresh. Thaw overnight in the fridge before reheating for best texture.
Leftover ideas: Dice the pork and crisp it with the stuffing in a hot skillet for a killer next-day hash top it with a fried egg. Chopped leftovers also make a genuinely great filling for wraps, and the sauce is good stirred into rice.
Reheating Instructions
Microwave (most convenient): A portion with a splash of broth, covered, for 60–90 seconds. The broth is what keeps the stuffing from drying into gravel.
Oven (best for several portions): Covered dish at 325°F for 15–20 minutes with a few tablespoons of broth splashed over the top. This is the method for feeding the family round two.
Skillet (small portions): Over low heat, covered, with a splash of broth about 5–7 minutes, stirring once. The stuffing edges crisp up nicely this way.
Always add a little moisture when reheating the sauce drinks liquid in the fridge and a splash of broth restores the whole dish to day-one texture.
Frequently Asked Questions
Can I use bone-in pork chops? Yes they bring extra flavor near the bone. Keep the same method, add 5–10 minutes to the covered bake, and confirm 145°F at the thickest point away from the bone.
The pork is still slightly pink at 145°F is it safe? Yes. The USDA’s guideline for whole-cut pork is 145°F with a 3-minute rest, and a blush of pink at that temperature is normal, safe, and honestly exactly how juicy pork is supposed to look.
Can I use homemade stuffing instead of packaged? Absolutely. Use about 5–6 cups of day-old bread cubes and add 1 teaspoon of poultry seasoning to the hot broth and butter. The technique stays identical.
Can I make this without canned soup? Yes. Stir together 4 ounces of sour cream, ½ cup of chicken broth, and 1 tablespoon of flour; heat gently until thickened, season lightly, and layer it over the chops as written. You lose nothing but the can.
And that’s the whole bake one dish, one fork fight over the crispy stuffing corners, and a dinner that quietly handles both the picky eaters and the hungry ones.
If it disappears as fast at your house as it does everywhere else, my smothered chicken and gravy is the next one-dish wonder to put in the rotation.