This baked pork chops with stuffing casserole is a shortcut comfort food I come back to again and again. It’s a weeknight-ready dinner that layers seasoned boneless pork chops, a creamy soup base, and stuffing into one baking dish.
The whole bake comes together in under an hour and is made with pantry staples. Whether you're looking for a turkey alternative for Thanksgiving or looking to use up extra boxed stuffing mix, you'll enjoy the fall flavors. It’s a great way to use leftover stuffing, and the foil-and-bake method keeps the pork juicy and tender.
If you love this pork chop stuffing bake, you need to try my easy chicken stuffing casserole next. For another easy pork dish, try my slow cooker ranch pork chops.
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Shortcut Notes
- No searing required: The pork chops go straight into the baking dish, no browning needed.
- Stuffing shortcut: Using boxed stuffing saves time and adds big flavor.
- Creamy topping: No need to make gravy, just mix condensed soup and sour cream for a simple sauce.
Ingredient Breakdown
- Boneless pork chops: Do not use chops labeled "thin cut." Pork loin chops about ¾ inch thick work well for this casserole recipe. See the recipe Notes for tips on how to adjust the bake time for thinner or thicker chops.
- Seasoning: Garlic powder, paprika, dried thyme, black pepper.
- Stuffing: My recommendation is Stove Top Savory Herbs Stuffing Mix because I love the seasoning.
- Low-sodium chicken broth: Hydrates the stuffing.
- Cream of chicken soup: A shortcut creamy base for the casserole. Cream of mushroom or cream of celery also work.
- Sour cream: Mixed with soup for a rich, tangy sauce.
See the recipe card for quantities.
Instructions
Preheat oven to 350°F (175°C). Grease a 9×13 baking dish.
Season pork chops on both sides with garlic powder, paprika, thyme, and black pepper. Arrange the pork chops in the baking dish.
Combine stuffing mix and chicken broth in a medium mixing bowl. Set aside to rehydrate.
Mix cream of chicken soup and sour cream in a small bowl and spread directly over the pork.
Top with the hydrated stuffing mix. Cover with foil and bake for 30 minutes.
Uncover and bake for 10–15 minutes, or until the pork reaches 145°F (63°C) internally.
Pork cooked to 145°F will have a slight blush of pink in the center which is perfectly safe and means the pork will be tender and juicy.
Substitutions
- Boneless pork chops: Bone-in chops work too, but may require a longer bake time. I have not tested this recipe with bone-in chops, so I do not have recommended bake times.
- Stuffing: This recipe was tested with Stove Top Stuffing. I like the savory herb flavor, but chicken and turkey will work, too.
- Chicken broth: This can be replaced with water.
- Cream of chicken soup: Use cream of mushroom or cream of celery soup.
- Sour cream: Greek yogurt or mayo can sub in.
Equipment
You need a 9x13 baking dish (or possibly a smaller dish if only cooking 4 chops). You will also want mixing bowls for hydrating the stuffing and mixing the soup-sour cream mixture. Last, you also need foil for baking.
Behind the Recipe
My husband loves Stovetop stuffing, and sometimes we end up with extra because we get a little too ambitious at Sam's Club. I hope you love this flavorful stuffing bake as much as we do.
My top tip is to use thicker pork chops. Finding thick-cut chops at my grocery store is hit or miss, but Sam's Club always has them. Thinner chops cook faster and can dry out easily.
Did you make this recipe? I’d love to hear what you think! Please take a moment to leave a rating and review—it helps me create high-quality recipes and lets others know what to expect.
FAQ
Yes. Assemble the casserole, cover, and refrigerate up to 24 hours before baking.
No, you can skip that step. The pork bakes covered, so it stays moist.
📖 Recipe
Baked Pork Chops with Stuffing
Equipment
Ingredients
- 4–6 boneless pork chops ¾ inch thick
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon dried thyme or Italian seasoning
- ½ teaspoon black pepper
- 1 box Stove Top Savory Herb Stuffing Mix
- 1 ½ cups low-sodium chicken broth
- 1 (10.5 oz) can cream of chicken soup
- ½ cup sour cream
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13 baking dish.
- Season pork chops on both sides with garlic powder, paprika, thyme, and black pepper. Arrange the pork chops in the baking dish.
- Combine stuffing mix and chicken broth in a medium mixing bowl. Set aside to rehydrate.
- Mix cream of chicken soup and sour cream in a small bowl and spread directly over the pork.
- Top with the hydrated stuffing mix. Cover with foil and bake for 30 minutes.
- Uncover and bake for 10–15 minutes, or until the pork reaches 145°F (63°C) internally. Pork cooked to 145°F will have a slight blush of pink in the center which is perfectly safe and means the pork will be tender and juicy.
Notes
- If your pork chops are thinner (½ inch): Reduce the covered bake time to 25 minutes, then uncover and bake as directed.
- If your pork chops are thicker (¾–1 inch): Increase the covered bake time to 35 minutes, then uncover and bake as directed.
Nutrition
Food safety
- Cook pork to 145°F (63°C) to ensure it’s safe to eat.
- Refrigerate leftovers within 2 hours of baking.
- Wash hands and surfaces after handling raw pork.
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Kitty Kellie says
This was 2 👍! Pork tender, juicy. I didn’t use a full 1/2c sour cream - closer to 1/4c. I only had cream of mushroom soup , still delish!
Kelsey Smith says
Sounds wonderful! I appreciate you writing a review, I'm happy to hear you enjoyed it!
Ed says
This was absolutely delicious. My wife raved about it. Thanks!
Kelsey Smith says
I am so glad to hear it, Ed. I appreciate you taking the time to not only try my recipe but also leave a review. Thank you!
Kelsey Smith says
I hope you enjoy this one, it's so easy to prep. I like to serve it with pre-made mashed potatoe and a bag of steamer green beans. If you give it a try, leave a rating!