Stuffed Pork Chops I revA

Made  times
Dale 10

Skillet browned pork chops with bread cubes, butter, chicken broth, celery, onion and mushroom soup, then baked to perfection. These chops will please most anyone.

Modified from: Stuffed Pork Chops I

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Serving size has been adjusted!

Original recipe yields 4 servings



  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a skillet, heat the oil and brown the pork chops. Heat 1 tablespoon of olive oil in a small skillet over med-low heat and sauté the celery and onions till the onions are translucent. Place the pork chops in a baking dish.
  3. In a bowl, toss the bread cubes, melted butter, chicken broth, the sautéed celery & onions, 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 milk 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).


This is awesome, a 5+ star recipe! I brined* the chops in the fridge for 1 hour before continuing on with this recipe. I followed Tina’s suggestion of doubling the stuffing ingredients. I also s...