Servings
Font
Back
0 from 177 votes

Stuffed Pork Chops

These Pork Chops are filled with savory stuffing and topped with mushroom soup; they're perfect to feed a hungry family!

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Servings: 4
Calories: 326 kcal
Course: Main Course , Dinner
Cuisine: American

Ingredients

  • 4 boneless pork chops thick-cut, about 1-inch
  • 1 (6 ounce each) box stuffing mix any flavor, or 2 cups homemade stuffing
  • 1 (10.5 ounce each) can condensed cream of mushroom soup
  • salt and black pepper to taste

Instructions

    Cup of Yum
  1. Prepare stuffing mix according to box directions. Cool completely.
  2. Preheat oven to 350°F.
  3. Season pork chops with salt and pepper. Use a knife to butterfly the pork open and create a pocket for the stuffing.
  4. Place 1/3 cup stuffing into each pork chop and place in a casserole dish or 9x13 pan. If you have extra stuffing, place in the pan with the pork.
  5. Season each pork chop with pepper and top with condensed mushroom soup.
  6. Bake for about 35* minutes or until the pork is cooked and reaches 145°F with a thermometer.

Notes

  • 1" lean boneless center cut chops will need about 35 minutes while pork steaks or thicker cuts may need more time. Thinner cuts of pork will need less time.
  • Cook time can vary based on the type of chop used, for best results, use a meat thermometer to ensure pork doesn't overcook.

Nutrition Information

Calories 326 (16%) Carbohydrates 15g (5%) Protein 31g (62%) Fat 14g (22%) Saturated Fat 4g (20%) Cholesterol 93mg (31%) Sodium 520mg (22%) Potassium 1011mg (29%) Fiber 2g (8%) Sugar 2g (4%) Vitamin A 133IU (3%) Calcium 85mg (9%) Iron 1mg (6%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 326

% Daily Value*

Calories 326 16%
Carbohydrates 15g 5%
Protein 31g 62%
Fat 14g 22%
Saturated Fat 4g 20%
Cholesterol 93mg 31%
Sodium 520mg 22%
Potassium 1011mg 22%
Fiber 2g 8%
Sugar 2g 4%
Vitamin A 133IU 3%
Calcium 85mg 9%
Iron 1mg 6%

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