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5.0 from 27 votes

Pork Chops with Stuffing

These baked pork chops and stuffing are ready for the oven with about 15 minutes of prep!

Prep Time
15 mins
Cook Time
15 mins
Total Time
50 mins
Servings: 4 people
Calories: 5334 kcal
Course: Dinner
Cuisine: American

Ingredients

  • 1 medium apple, chopped
  • 1 medium onion, chopped
  • 4 thick-cut boneless pork chops (about 2 lbs. total)
  • 2 teaspoons seasoned salt (I use Lawry's)
  • 2 teaspoons minced fresh rosemary (or ½ teaspoon dried rosemary)
  • 1 teaspoon minced fresh thyme (or ¼ teaspoon dried thyme)
  • 6 ounce box Stove Top stuffing mix, plus the water and butter called for on the package

Instructions

    Cup of Yum
  1. Preheat the oven to 400°F. Grease a large baking dish with nonstick cooking spray. Place the apples and onions in the prepared dish. Season the pork chops on all sides with seasoned salt, rosemary, and thyme. Place the seasoned pork chops on top of the apples and onions.
  2. Prepare the stuffing according to the package directions.
  3. Spoon the stuffing on top of each pork chop.
  4. Spray a sheet of aluminum foil with cooking spray. Place the sprayed-side down to cover the dish (this prevents the foil from sticking to the stuffing). Bake, covered, for 25 minutes. Remove the cover and return the dish to the oven for 5-10 more minutes, or until the pork is cooked through and reaches an internal temperature of 145°F. Garnish with additional fresh herbs, if desired, and serve!

Notes

  • Total cooking time will vary depending on the size and thickness of your pork chops. The type of baking dish that you use can also impact the cooking time (dark, nonstick metal pans or a cast iron pan will cook the meat faster than a ceramic or glass dish, for instance). As a result, a meat thermometer is the best way to know when your pork is done. The meat is ready when it reaches an internal temperature of 145°F. How to Store: Leftovers will keep in an airtight container in the refrigerator for 3-4 days, or you can freeze the pork chops and stuffing for 2-3 months.
  • Total cooking time will vary depending on the size and thickness of your pork chops. The type of baking dish that you use can also impact the cooking time (dark, nonstick metal pans or a cast iron pan will cook the meat faster than a ceramic or glass dish, for instance). As a result, a meat thermometer is the best way to know when your pork is done. The meat is ready when it reaches an internal temperature of 145°F.
  • How to Store: Leftovers will keep in an airtight container in the refrigerator for 3-4 days, or you can freeze the pork chops and stuffing for 2-3 months.
  • How to Reheat: Preheat the oven to 350°F. Place the pork chops on a baking sheet or in a dish, cover with foil, and warm just until heated through. Be aware that reheating the cooked pork may dry out the meat, so they are best when served fresh. You can also reheat individual servings in the microwave.
  • How to Reheat: Preheat the oven to 350°F. Place the pork chops on a baking sheet or in a dish, cover with foil, and warm just until heated through. Be aware that reheating the cooked pork may dry out the meat, so they are best when served fresh. You can also reheat individual servings in the microwave.

Nutrition Information

Serving 1/4 of the recipe Calories 533.4kcal (27%) Carbohydrates 37.1g (12%) Protein 46.9g (94%) Fat 13.8g (21%) Saturated Fat 4g (20%) Cholesterol 110mg (37%) Sodium 2650.8mg (110%) Potassium 80.2mg (2%) Fiber 2.8g (11%) Sugar 7.8g (16%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 5334

% Daily Value*

Serving 1/4 of the recipe
Calories 533.4kcal 27%
Carbohydrates 37.1g 12%
Protein 46.9g 94%
Fat 13.8g 21%
Saturated Fat 4g 20%
Cholesterol 110mg 37%
Sodium 2650.8mg 110%
Potassium 80.2mg 2%
Fiber 2.8g 11%
Sugar 7.8g 16%

* Percent Daily Values are based on a 2,000 calorie diet.