Stuffed Pork Chops

I recently stumbled across a recipe for stuffed pork chops.  It looked exactly like what I remember my grandmother making. The stuffing is simple and doesn’t actually get “STUFFED” inside the chops.  It just sits right on top. This recipe tasted just like grandma’s.  I am so thrilled to have this delicious recipe to add to my tried and true file.  What is even better is I will think of my grandma every time I make and eat this yummy dish!

Stuffed Pork Chops |

5.0 from 1 reviews
Stuffed Pork Chops
  • 4 -5 bone in pork chops (about 1½ lbs total weight)
  • salt and pepper
  • 1 Tbsp canola oil
  • 4 cups sandwich bread, cut into ½ inch cubes
  • ¼ tsp dried sage
  • 2 Tbsp chopped onion
  • ¼ cup water
  • ¼ cup melted butter
  • 1 (10 3.4 oz) can cream of mushroom soup
  • ⅓ cup water
  • 1 Tbsp. soy sauce
  1. Preheat oven to 350 degrees.
  2. Season pork chops with salt and pepper and place in a hot skillet coated with the 1 Tbsp canola oil. Cook pork chops just until both sides are brown on the outside.
  3. Place pork chops in a 9 x 13 baking dish lined with foil.
  4. In a bowl, toss the bread cubes with the sage. Then fold in the onion, butter, and ¼ cup water. Place a mound of the bread mixture on top of each pork chop.
  5. In another bowl, combine the mushroom soup, ⅓ cup water, and soy sauce together. Pour mixture over stuffing/chops.
  6. Bake at 350 degrees for 1½ hours or until pork chops are tender.
This can be prepared ahead of time and baked later. Just prepare and place in the fridge. Remove from fridge 2 hours before baking and prepare as above.

Recipe adapted from A Farm Girl’s Dabbles.

7 comments on “Stuffed Pork Chops

  • Any substitutions for the cream of mushroom soup?

    • You can make your own. Melt 3 tbsp butter in a sauce pan, add 1/4 cup finely chopped mushrooms and cook about 3 min until tender, Add 3 tbsp flour and blend until no flour lumps remain. Then add 1/2 cup milk and 1/2 cup beef broth.. Stirring constantly cook for 10 minutes until thickened. Hope that helps.

  • By far, my favorite comfort meal. Awesome to freeze. It never takes 1.5 hours, however, if the pork is browned in a pan. More like 50 minutes.

    • Dumb question, but do you freeze it after browning? Or do you freeze the entire dish after baking for 50-60 minutes and then reheat later?

      Thanks! Want to try this 🙂

  • Looks good! I like that you make the stuffing instead of just using a boxed mix, too. =)

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