Stuffed Pork Chops I Recipe -
Stuffed Pork Chops I Recipe
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Stuffed Pork Chops I
Thick pork chops bake with bread stuffing and cream of mushroom soup. See more
  • READY IN 1 hr

Stuffed Pork Chops I

Recipe by  

"I got this recipe from a friend and it is awesome! When I want comfort food, this is the one that I turn to. My husband loves it too! We love the stuffing so much I usually double the recipe for the bread crumb mixture, leave everything else the same. For the bread cubes, French bread works best, not sourdough."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    20 mins
  • COOK

    40 mins

    1 hr


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a skillet, heat the oil and brown the pork chops. Place the pork chops in a baking dish.
  3. In a bowl, toss the bread cubes, melted butter, chicken broth, celery, onion, and poultry seasoning together. Put heaping mounds of the bread crumb mixture onto the pork chops.
  4. Combine the cream of mushroom soup with the water, and pour this mixture over the stuffing and pork chops.
  5. Cover and bake for 30 minutes.
  6. Uncover and continue baking for 10 minutes longer or until juices run clear. The meat thermometer should read 145 degrees F (63 degrees C).
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Sep 17, 2006

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!

Most Helpful Critical Review
Jun 11, 2009

somehow i screwed up this recipe. my chicken stuffing turned out soggy.. and part of the porkchops was uncooked..

Oct 27, 2006

OMG!!! i made this recipe becuase i wanted something different to do with pork chops and wow was i glad i did it ... I made this with pepperidge farms seasonsed bread crumbs and sauteed some onion and celery in a stick of margarine and used a can of chicken broth to moisten it .... fried up the chops with minced garlic and caveners spices in olive oil... put them in a baking dish and scooped the stuffing atop of the chops I used cream of chicken soup with 3/4 cup of milk ... pored it over the chops and baked them ... my family just loved it ... served with mashed potatoes and yellow squash ....YUMMYYYY...thanks so much for the suggestions....was awesome!!!!!

Sep 12, 2007

This was delicious with a couple of minor changes. I added a little extra onion and celery to the stuffing and also some grated apple and chopped mushroom. Day old French bread worked well for the stuffing, but I may use a more flavorful bread next time. As suggested by another reviewer, I cooked on 325 degrees for 2 hours and the chops were tender as could be. The cream of mushroom soup and milk (I used milk instead of water) makes a flavorful pork gravy that is wonderful! We put the gravy over mashed potatoes and steamed broccoli. Righteous!

Feb 11, 2008

This is a delicious recipe! I also made a few minor adjustments. I doubled up on the stuffing, adding more onions and celery as well. I sauteed the onions and celery in a little butter to soften. I had bought thick chops, so I cut a cavity in them and stuffed the stuffing inside, then I browned the chops in a sautee pan. I spread the extra stuffing on the bottom of the pan and put the chops on top of it, put the soup over them, covered it with foil and baked at 325 for about 2 hours. It was awesome!

Oct 06, 2003

I modified the recipe slightly by using a pork-flavored box stuffing as suggested by another reviewer. I also added a little more more chicken broth to the stuffing mixture for more moisture and used cream of celery soup instead of mushroom. The last modification I made was to cut pockets into the chops and actually stuff them! Leftover stuffing went on top as suggested. It was wonderful! Even my in-laws thought so! Thanks!

Aug 15, 2006

this recipe is very good & similar to the way my mother makes her stuffed pork chops. i enjoy cooking with aromatics so i increased the chopped onion & celery to about 1/4 cup each plus sprinkled in a bit more poultry seasoning. one more adjustment was to bake these (covered) at 325 degrees for 2 hours. the slower cooking process makes the pork so tender it falls off the bone. thanks tina!

Sep 26, 2003

I loved this recipe. However I did fine tune it a bit. First I used dry sherry instead of chicken stock or water. While browning the chops I added garlic then deglazed with wine. On top of the soup I added finely chopped carrots which not only gave the plate color but a nice crunch. My wife requested that this dish be placed into the rotation.


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  • Calories
  • 415 kcal
  • 21%
  • Carbohydrates
  • 19.2 g
  • 6%
  • Cholesterol
  • 68 mg
  • 23%
  • Fat
  • 30 g
  • 46%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 17.2 g
  • 34%
  • Sodium
  • 836 mg
  • 33%

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

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