Baked Pork Chops and Stuffing
User Reviews
4.5
Baked Pork Chops and Stuffing
Description
This recipe involves browning bone-in pork chops lightly seasoned with salt and pepper and then topping them with a sage-flavored bread stuffing made from cubed bread, finely chopped onion, melted butter, and water. The stuffing is moist but holds together and is placed over the pork chops in an oven-safe skillet. A sauce made of cream of mushroom soup thinned with water and enhanced by soy sauce is poured over the stuffing, keeping the pork moist during baking.
Baked at 350°F for 1½ to 2 hours, the pork becomes very tender and the stuffing absorbs some cooking juices and flavors. The baked dish offers a combination of savory pork, herbed soft bread stuffing, and a creamy mushroom sauce, making it satisfying and easy to prepare mostly in one dish.
This recipe is ideal for a full meal on its own or paired with steamed vegetables or a simple salad. The slow baking time helps reach tenderness while allowing flavors to meld.
The recipe comes from a trusted source and uses common pantry ingredients. Adjust seasonings or baking time depending on pork chop thickness to ensure doneness.
Ingredients
- 1½ pounds pork chops about ½" to ¾" thick, bone-in
- kosher salt
- black pepper freshly ground
- 1 tablespoon olive oil
- 4 cups bread about ½'' in size, soft, cut into cubes
- 2 tablespoons yellow onion finely chopped
- ¼ cup water divided, 1/3 cup
- ¼ cup unsalted butter melted
- ¼ teaspoon sage dried
- 1 can cream of mushroom soup less-sodium, 10.75 ounces
- 2 teaspoons soy sauce
Instructions
- Preheat oven to 350°F.
- Sprinkle pork chops lightly with salt and pepper. Heat oil in a large oven-safe skillet (I use a 12" cast iron skillet) over medium-high heat. Add pork chops and brown both sides. Do not cook completely. If your skillet is not oven-safe, now transfer the browned pork chops to a baking dish.
- In a medium bowl, fold together bread crumbs, onion, and sage. Combine melted butter with ¼ cup of the water, and pour this over the bread crumbs mixture to create the stuffing. Place a mound of stuffing on top of each pork chop.
- In another medium bowl, combine cream of mushroom soup, remaining ⅓ cup of water, and soy sauce. Drizzle evenly over each mound of stuffing. Sprinkle freshly ground black pepper over the top.
- Place skillet in oven and bake for 1½ to 2 hours, or until pork chops are very tender. Bake thinner (½") pork chops for a minimum of 1½ hours, and add time for thicker pork chops. If using especially thick pork chops, I would recommend at least 2 hours of bake time, plus covering the dish for the first 30 minutes in the oven. The goal is to have fork-tender pork chops, and thicker chops will definitely take longer to get tender. I really do not recommend using pork chops that are more than ¾" thick for this dish.
Notes
- Originally shared by Candy Moberg’s recipe box.
- Adjust baking time according to pork chop thickness for optimal tenderness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 1157 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 1157kcal | 58% |
| Carbohydrates | 154g | 51% |
| Protein | 59g | 118% |
| Fat | 39g | 60% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 19g | 112% |
| Cholesterol | 165mg | 55% |
| Sodium | 1661mg | 69% |
| Fiber | 17g | 68% |
| Sugar | 32g | 64% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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