Stuffed Pork Chops Recipe

This was the first recipe I've tried from this site that was not a 5 star recipe. It looked like a no fail recipe and absolutely was! My husband said several times, "this is a winner". I doubled the stuffing and split and stuffed the pork chops with about half the stuffing before browning them. My husband said next time I should triple the stuffing and double the gravy. What a quick and wonderful meal that is definitely company worthy!

I used a stick of French bread, sliced into half inch slices, and sliced those into 1/2" pieces. I put the bread pieces on cookie sheets and baked them for 20 minutes at 350 Deg. Used 1/2 Cup Melted Butter, and 1/2 Cup of Chicken Broth. 1/2 Tsp of Poultry seasoning. I sauteed the onions and celery in butter to soften. Mixed the bread, seasoning, and wet ingredients slightly. I used thick cut chops, so I made a cavity in them, and added the stuffing mixture. after stuffing, I browned the pork chops on both sides and on the edges a bit. I sprayed cooking spray on the bottom of a glass baking dish, and added the remainder of the stuffing to the bottom of the pan. I placed my stuffed, browned chops onto the stuffing, and I used Milk to cut the Cream of Mushroom instead of water. I poured that all over the chops. Covered it with foil, and baked for and hour and 30 minutes at 325 Deg. Pork was fork tender and absolutely delicious. My wife says I can definitely make this again. Served with sweet potatoes, and steamed broccoli. Yum!

I made this tonight and my husband even had seconds! I used a stovetop dressing just adding extra celery and onions. Since I don't like too much mess, I cooked onions and celery in my cast iron fry pan, and then added to stuffing in a bowl. Frying pork chops in the cast iron, putting stuffing on top of each chop, then mushroom mixture over all. Covered with foil in 350 degree oven for 1 hour made them really tender. making this a 1 pot meaty meal I just added salad. This is a DEFINITE repeater!

I made a pocket in the thick pork chops and stuffed what I could inside and put the rest on top after browning in the frying pan. I used 1 can cream mushroom and 1 can cream of celery with 1 cup heavy cream. Delish!

I love this dish! I sear the pork chops in a cast iron skillet, and I add rubbed sage to the chops before cooking. Then I add the stuffing to the top, and pop into the oven in the same skillet following the directions on this recipe. My family, and friends LOVE THIS! I serve it with warmed apple pie filling on the side, and cinnamon mixed in.

Great Fall meal. I use Pepperidge Farms Traditional stuffing mix, using sauteed celery and onion, then adding chopped fresh parsley and a chopped raw apple. I also put the soup mixture over the browned chops and then put the stuffing on top of that. This keeps the stuffing from getting soggy and allows it to brown up a little when you remove the foil.

I sliced a Pork Tenderloin into 1-1/2 inch pcs. Cut pockets after browning and stuffed them with Stove Top Turkey flavor stuffing, covered them with a thin layer of stuffing, then thinly sliced white cap mushrooms, and finally the soup. Baked as directed for 60 minutes. Success! My family loved it!! I would have posted a pic, but the pan was empty! I will try this dish in a lot of different ways. Thanks for a delicious addition to our favorite meals list. Oh! I also used a good amount of garlic powder, some fresh ground pepper and sea salt. Try it! Hope you like it, if you do. :)

I’m giving it five stars! It was amazing. I did cheat a little bit and used the pork flavored stovetop stuffing instead of making my own. That’s the only thing different I did. I use loin chops cut about an inch thick and they were so good and tasty. Since I use my electric skillet, I also cook some carrots and cabbage because I had the room. It turned out amazing as well because the mushroom soup got mixed in with the vegetables. Definitely I will make this again.

I used a cast iron skillet to brown and then bake in. Subbed stove top stuffing mix made per box directions and 1/4 C red wine for the water. Easy and tasty!

Pork was somewhat dry the first time I tried this recipe. The second batch, I brined the chops in buttermilk with salt, pepper, onion powder and granulated garlic (could sub fresh for both) for approx 8 hours. Wonderful, tasty, moist chops! Love the mushroom soup - doubled the amount.

Used onion soup mix as my gravy base (thickened w/flour). Did not sear off chops first, just baked for 40mins at 355 covered with foil, then flipped and cooked for another 20mins at 325. Turned out very moist! Didn't use gravy while cooking, just as finisher/topping for the chop & mashed potatoes. Husband and father in law LOVED it! (I don't eat pork, but they def want me to make it again). Thanks so much for the recipe!

Dropped the mushroom soup because of allergy, substituted veggie broth, added heavy cream for the sauce to compensate for cream sup

Even my roommate approved.

Great I added dried cherry to the stuffing it was so good

Stuffing was great. Chops were dry.

This was really yummy! I recommend seasoning the pork chops before browning and adding some additional seasonings to the stuffing mixture to your preferences.

The stuffing was good but the pork needed more flavor. I made it a 2nd time and put a rub on the pork chops made with brown sugar, paprika, Italian seasoning, garlic powder, salt & pepper. It was much better the 2nd time with the meat seasoned.

Flavors all came together well. Will definitely do again, only next time, gravy on the side. The dressing came out too mushy after baking with gravy over the top.

Simple but very good.

I was looking for something unique to serve my family and chose this recipe. They are not really "stuffed" pork chops but they are topped with a delicious homemade stuffing and an equally delicious creamed mushroom gravy. Hit a home run with my family!