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READY IN 30 mins

Baked Pork Chops and Gravy

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"You make the breading for these mouthwatering pork chops with stuffing mix...it couldn't be easier or more delicious. " — Campbell's Kitchen

Ingredients Edit and Save

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All about Eggs

Measuring All-Purpose Flour

Original recipe makes 6 servings Change Servings

1 egg, beaten
2 tablespoons water
6 boneless pork chops, 3/4-inch thick

2 tablespoons all-purpose flour
1 1/2 cups Pepperidge Farm® Herb Seasoned Stuffing, crushed
1 (10.5 ounce) can Campbell's® Turkey Gravy

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Directions

Beat the egg and water in a shallow dish with a fork or whisk. Coat the pork with the flour. Dip the pork into the egg mixture. Coat with the stuffing. Place the pork onto a baking sheet.
Bake at 400 degrees F for 20 minutes or until the pork is cooked through.
Heat the gravy in a 1-quart saucepan over medium heat until it's hot and bubbling. Serve the gravy with the pork.

Kitchen-Friendly View

PREP 10 mins
COOK 20 mins
READY IN 30 mins

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My husband loved these pork chops! I used stove top stuffing, as I didn't have the peperidge farm stuffing. I also used cream of chicken gravy. I served the chops with rice and broccoli. This recipe is a keeper! :)

—Karyn

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Most Helpful Critical Review

Apr 19, 2010

This recipe was not to our liking.

—royboy2065

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46 Ratings

Nov 18, 2010

This was a great easy quick recipe! The pork breading came out very crispy! I used two cans of Campbell's Pork Gravy and had mashed potatoes with it also. This will be a repeat in our house!

—Jill

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Jun 17, 2010

I liked this recipe. Very quick and easy. The pork chops came out very tender. I have a picky 8 year old and she absolutely loved it!

—gabrielle

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Aug 27, 2011

Moist and tender don't over cook chops they are our friends. This recipe is wonderful with or without the gravy. Will never fry another chop. **Up date on this wonderful chop recipe. Out of Pepperidge farm herb seasoned stuffing,I used their cornbread stuffing with some extra rosemary and tyme added in. Made gravy from scratch. Family love it as always.

—robograndma

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May 05, 2010

easy, quick & delicious

—goodcook.com

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Apr 06, 2011

I followed the recipe to the letter....I had to cook longer than stated for the chops to "crisp" up. They reamined soggy still, in places. The taste was good, but beacuse of the over cooking, I thought they were dry, (although my husband thought they were great). I didn't serve them with canned gravy, because of the sodium content. I did have some gravy from a pork roast in the freezer, and thawed that to use.

—LeeAnn

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Mar 07, 2011

I love these battered pork chops, delicious with steamed broccoli!

—TMG

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Nutrition

Calories
202 kcal
10%

Carbohydrates
17.4 g
6%

Cholesterol
76 mg
25%

Fat
5.8 g
9%

Fiber
1.1 g
4%

Protein
19.1 g
38%

Sodium
303 mg
12%

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

Nutritional Information

Baked Pork Chops and Gravy

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 202
Calories from Fat: 53

% Daily Value *
Total Fat 5.8g 9 %
Saturated Fat 1.6g 8 %
Cholesterol 76mg 25 %
Sodium 303mg 12 %
** Potassium 222mg 6 %
Total Carbohydrates 17.4g 6 %
Dietary Fiber 1.1g 4 %
Protein 19.1g 38 %
** Sugars 0.7g
** Vitamin A < 1 %
** Vitamin C 0 %
** Calcium < 1 %
** Iron 6 %
** Thiamin 53 %
** Niacin 61 %
** Vitamin B6 26 %
** Magnesium 6 %
** Folate 5 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.