Some recipes just feel like home. For me, this one goes way back — tender, juicy pork chops topped with creamy stuffing that soaks up all those savory juices while it bakes. It’s the kind of dish that shows up at both weeknight dinners and special occasions in my family, and I honestly couldn’t tell you how many times I’ve made it.
This version is based on a recipe that came to us from a friend of my mom’s. My dad was the one who nudged me to share it years ago, and he was right — it’s one of those meals people remember. The combination is simple, but the flavors and textures are the kind you crave when you want something cozy and satisfying.
Why This Pork Chop and Stuffing Combo Works So Well
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The pork stays juicy. Giving the chops a quick sear before baking locks in flavor and helps keep them tender.
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That creamy stuffing. It’s not just bread cubes — the cream of mushroom soup, butter, and seasoning give it a richness that makes it feel special.
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Prep it early, bake it later. Perfect for a busy night when you want something hearty without hovering over the stove.
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Crowd-friendly. Double or triple it and you’ve got a holiday-worthy main dish.
I’ve made this for quiet family dinners, Sunday get-togethers, and even one Christmas when I didn’t feel like tackling a turkey. Every time, it’s met with the same reaction: clean plates and “can you make this again?”
Ingredients That Make the Magic Happen
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Bone-in pork chops (½”–¾” thick is ideal) — bone adds flavor, and this thickness keeps them tender without overcooking.
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Salt and pepper — simple seasoning that lets the pork shine.
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Olive oil — for a quick sear.
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Soft bread cubes — the heart of the stuffing.
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Yellow onion — brings sweetness and depth.
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Dried sage — gives that warm, holiday-like aroma.
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Cream of mushroom soup — the creamy base; you can swap with cream of chicken or celery if you prefer.
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Butter & water (or broth) — helps the stuffing stay moist.
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Soy sauce — adds savory depth you might not expect here.
Step-by-Step – How I Make It
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Prep the chops. Sprinkle both sides with salt and pepper.
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Sear for flavor. Heat olive oil in an oven-safe skillet and brown the chops on each side — no need to cook through.
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Mix the stuffing. Combine bread cubes, onion, butter, a little water, and sage.
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Make the gravy. Whisk soup, water, soy sauce, and black pepper until smooth.
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Assemble. Pile the stuffing on top of each chop, drizzle the gravy over, and sprinkle with pepper.
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Bake. Cook at 350°F for 1½–2 hours until the pork is fork-tender.
Kitchen Tips I’ve Learned Over the Years
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Thinner chops work better here. Thick chops can take too long and risk drying out the stuffing.
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Watch the stuffing’s color. If it’s browning too quickly, cover loosely with foil.
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Use a baking dish for a holiday table. It looks a little nicer than serving from the skillet.
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Try fresh herbs. A little thyme or rosemary in the gravy changes the flavor in a good way.
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Add a little heat. Black pepper or red pepper flakes in the stuffing are great if you like a kick.
Make-Ahead Advice
You can assemble everything — seared chops, stuffing, gravy — in your baking dish the night before. Cover with foil and refrigerate. When you’re ready, bake as usual. This makes it a perfect “company” dish when you want your kitchen cleaned up before guests arrive.
Serving Suggestions
I usually pair this with mashed potatoes and a green vegetable — green beans, roasted Brussels sprouts, or even a crisp side salad. If it’s a holiday, I’ll add cranberry sauce for a little brightness.
Storing Leftovers
Leftovers keep well for up to 3 days in the fridge. Reheat in the oven, covered, to keep the pork from drying out. You can also freeze portions for up to 2 months — just thaw in the fridge overnight before reheating.
Baked Pork Chops and Stuffing
Tender, juicy pork chops meet a buttery, herbed bread stuffing in this comforting oven-baked classic. Perfect for Sunday dinner or a cozy holiday meal, this recipe fills your kitchen with mouthwatering aromas while the oven does most of the work.
Ingredients
- 1½ lbs bone-in pork chops, ½–¾ inch thick
- 4 cups soft bread cubes (about ½-inch pieces)
- ¼ cup unsalted butter, melted
- ¼ cup + ⅓ cup water, divided
- 2 tablespoons finely chopped yellow onion
- ¼ teaspoon dried sage
- 1 can (10.75 oz) reduced-sodium cream of mushroom soup
- 2 teaspoons soy sauce
- 1 tablespoon olive oil
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Prep the Oven & Pork Chops: Preheat oven to 350°F. Lightly season the pork chops with salt and pepper. Heat olive oil in a large oven-safe skillet over medium-high heat, then sear pork chops on both sides until golden brown. (If your skillet isn’t oven-safe, transfer the chops to a baking dish after searing.)
- Make the Stuffing: In a medium bowl, toss bread cubes with chopped onion and dried sage. Combine melted butter with ¼ cup water, then drizzle over the bread mixture and stir gently until moistened.
- Assemble the Dish: Place a generous mound of stuffing on each pork chop. In another bowl, whisk together cream of mushroom soup, the remaining ⅓ cup water, and soy sauce. Spoon this mixture evenly over the stuffing-topped chops. Finish with a sprinkle of black pepper.
- Bake Until Tender: Bake uncovered for 1½–2 hours, depending on chop thickness, until the meat is fork-tender. For chops on the thicker side, cover for the first 30 minutes to help retain moisture, then uncover and continue baking.
- Serve: Enjoy hot from the oven with your favorite vegetable sides or a crisp salad.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 702Total Fat 41gSaturated Fat 16gTrans Fat 0gUnsaturated Fat 21gCholesterol 180mgSodium 1079mgCarbohydrates 30gFiber 2gSugar 7gProtein 51g
Dinnerfocus.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Common Questions
Can I use boneless chops?
Yes, but watch the baking time — they cook faster.
Can I make it without mushroom soup?
Cream of chicken or celery both work well.
What if I don’t have sage?
Poultry seasoning or thyme makes a good swap.
Try other Pork Chops recipes:
