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Stuffed pork chops are an easy way to bring a comforting dinner to the table with little prep!
Boneless pork chops are stuffed with savory stuffing, and topped with creamy mushroom soup.
Tender pork, stuffing, and a creamy mushroom sauce make the perfect easy meal.
Stuffed Pork Chops
The best-stuffed pork chops are just that, stuffed! Stuffed with flavor, all of the goodness of a great stuffing mix and the rich goodness of cream of mushroom soup!
Ingredients & Variations
PORK CHOPS
Fresh, boneless pork chops, about 1″ thickness, are used in this recipe. Thin chops will need a bit less time, for best results, use an instant-read thermometer.
STUFFING
Packaged stuffing mix is great (and quick) in this recipe but use leftover stuffing, homemade stuffing, or cornbread stuffing if you have it.
SAUCE
Cream of mushroom soup is poured over the stuffed chops before baking. Any kind of soup (or even alfredo sauce) can be used.
Because both the stuffing mix and the mushroom soup have salt, season the pork with pepper but go easy on the salt.
How to Cook Stuffed Pork Chops
Stuffed pork chops are super easy to make!
- Prepare stuffing per package directions & cool (or use your favorite homemade stuffing).
- Cut chops and stuff pork chops with stuffing mix and place in a greased baking pan.
- Place extra stuffing around chops in pan. Cover with mushroom soup.
- Bake until pork is cooked. (Internal temp of 145°F)
Do not overcook.
Tips for Success
- Choose uniformly sized pork chops so they all bake at the same rate.
- Overstuffing the pork chops will make the stuffing too moist and heavy.
- Go light on the stuffing! Simply place the additional stuffing in the pan and after it’s baked with the mushroom soup, serve it as a side dish or a topping on a pork chop!
- Use a thermometer and be sure not to overcook the pork.
More Favorite Chops
- Juicy Baked Pork Chops
- Fried Pork Chops with Apples
- Mushroom Pork Chops
- Grilled Pork Chops
- Crispy Breaded Pork Chops (Baked)
- Crock Pot Pork Chops
- Instant Pot Pork Chops
Did you make these Stuffed Pork Chops? Be sure to leave a rating and a comment below!
Stuffed Pork Chops
Equipment
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
- Prepare stuffing mix according to box directions. Cool completely.
- Preheat oven to 350°F.
- Season pork chops with salt and pepper. Use a knife to butterfly the pork open and create a pocket for the stuffing.
- 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.
- Season each pork chop with pepper and top with condensed mushroom soup.
- Bake for about 35* minutes or until the pork is cooked and reaches 145°F with a thermometer.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dinner, Entree, Main Course, Pork
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amazing recipe
So glad you enjoyed it!
I made this with no changes, it was absolutely perfect! I used the cornbread stuffing option.
So happy to hear that Mike!
Easy and delicious!
I tried this recipe last night for our dinner. The meat is tender and moist.Delicious!
Me and my husband enjoyed it with fresh corn in the cob in the side!
Thank you!
Lourdes
So happy to hear that, Lourdes!
This looks great! And I realize it is 2022 and you may not see this request. However, is it possible to use thick cut bone-in pork chops>
We see you, Shirley! We have never tried this recipe with bone-in pork chops, but I imagine they would be a bit tougher to slice and stuff. However, thicker pork chops will need to cook longer to ensure they are fully cooked. Use a meat thermometer to ensure they reach an internal temperature of 145°F. We would love to hear how it turns out for you!
Yes but you will want to increase the cooking time about 15 minutes. Cook till thickest meat by the bone is reaches 145°F.
When I clicked on your picture I did not expect to find a for item recipe half of them is processed food. I’m sorry but this is not a recipe this is processed food. VERY very unhealthy
Hi Diane, Sorry to hear this recipe wasn’t what you expected. If you have the time we love to make a homemade stuffing to stuff the pork chops with and top it with a homemade mushroom soup. This lets you control the ingredients and adjust to your preferences :)
I also use Cream of chicken and cream of celery along with the cream of mushroom. I use a little milk to thin it out where it pours easily of the chops.
Mmmm delicious, Angela! Thanks for sharing.
So I don’t dilute the soup with water or milk?
The soup is used without dilution. Enjoy the chops Virginia!
Good ideas
Do you know if this can be converted to a freezer meal ?
Yes, this will freeze well.
More than seventy years ago my Mother made this same dish except she put the dressing in the bottom of the pan and laid the chops on top.
Thank you for sharing this story Lynn!
I’m not a big fan of porkchops but this recipe is outstanding! It looks fancy but is incredibly simple. Don’t let that fool you though, it’s delicious! I just popped these into the oven; my family can’t stop requesting them!
Can you cook the stuffed pork chops in the crock pot?
Hi Renee, we haven’t tried this recipe in the crockpot but I think it should work. I would follow these instructions for the crockpot: crockpot pork chops. Let us know how it turns out!
Yes, I sear the pork chops quickly then cook them on low in the crock pot for 6-7 hours, depending on thickness.