Stove-Top Stuffed Pork Chops
Stove-Top Stuffed Pork Chops come out of the oven “cut with a fork” tender and so flavorful from the thyme and the stuffing. Easy pork recipes like this one use just a handful of pantry staples and a few simple steps to create a delicious and satisfying meal perfect for any occasion.
If you’re tired of the same old meals every week, you need to make this oven-baked dinner. This recipe transforms simple pork chops into something delicious without all the fuss. It’s a weeknight win that banishes dinner boredom!
Pork isn’t my family’s favorite meat, but with prices as they are, it’s also the least expensive lately. But cooking with it can be tricky. If you cook it too long, it’s dry and tough. If you don’t season it well, it’s bland. In my case, my family just isn’t a fan – that is, until I made these stuffed pork chops with Stove-Top Stuffing.
It’s a quick meal to prep, bakes up tender and moist every time, and everyone asks for seconds. They also love this Tangy BBQ Pulled Pork, which is made in the slow cooker, so you know it will be moist. This Sweet and Sour Pork is slow-cooked on the stovetop and has amazing flavors, too.
Stove-Top Stuffed Pork Chops
Don’t let the title fool you; these are not your typical stuffed chops. In fact, they aren’t filled with anything, but they are topped with a delicious, savory filling and a creamy soup mixture. This recipe was made by accident as I intended to actually butterfly the chops and stuff them but I apparently didn’t buy thick enough meat.
Plan B was to doctor them up with a canned cream of mushroom soup and a box of Stove-Top stuffing mix. Best backup plan ever! You can make the soup from scratch with this homemade condensed soup mix and you can also make your own homemade herb stuffing. Sometimes, time isn’t our friend so we use what we have and it’s also a great recipe to use leftovers in, too.
If you love this recipe, you will love my Easy Chicken and Stuffing Bake. It’s just as easy and delicious!
Timesaving Tips and Variations
Simple tips to help make this recipe even easier and other ways to change it up for your tastes.
- Make the stuffing the day before and store it in the refrigerator. Let it come to room temperature before baking the meal in the oven.
- Don’t skip the searing of the meat; it adds flavor and texture.
- Substitute the mushroom soup for cream of celery or cream of onion soup.
- The recipe is easy to double or triple for larger families.
- Try this apple stuffing recipe with the pork.
With these time-saving tips, you can have a delicious meal on the table in no time! Spend that extra time saved doing things you love.
Can I use bone-in pork chops?
Absolutely! Bone-in chops can add extra flavor and also helps retain moisture during cooking. Just keep in mind they might take a little longer to cook through. Use a meat thermometer to ensure they reach 145°F. Ultimately, choosing bone-in or boneless is a matter of personal preference and the desired outcome.
Can I use different herbs in the topping?
Yes, experiment with different herbs like rosemary, sage, or oregano. Just keep in mind that some herbs have stronger flavors than others, so you might want to adjust the amounts accordingly. You can also use dried herbs, but remember that their flavor is more concentrated, so you will use less.
What should I serve with pork chops?
You can serve a variety of sides, such as garlic mashed potatoes, roasted vegetables, rice, quinoa, or a simple salad. Here are a few other ideas:
- Slow Cooker Cheesy Green Bean Casserole
- Cheese and Broccoli Bake
- Slow Cooker Creamy Mac and Cheese
- Scalloped Apple Casserole
- Easy Southern Succotash
Any of those suggestions would be tasty to serve alongside the oven baked dinner.
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Suggested Tools to Make Stovetop Stuffing Pork Chops
Having the right tools on hand makes cooking easier and more enjoyable. Here’s what you’ll need:
- cutting board
- knife
- Small Mixing bowl
- spoon or spatula
- 13 x 9-inch baking dish
- meat thermometer
With these simple tools, you’ll be ready to create a restaurant-worthy meal in the comfort of your own kitchen.
Ingredients to Make Pork Chops with Stuffing
From savory stuffing to aromatic thyme, these simple ingredients are combined to create a dish that’s going to be on repeat at your dinner table.
- stuffing (homemade or store-bought)
- olive oil
- boneless pork chops
- cream of mushroom soup
- garlic
- fresh thyme
- pepper
- parsley
Directions to Make Stove-top Stuffed Pork Chops
Prepare stuffing according to package directions. Preheat oven to 350°F. Season center-cut chops with pepper. Brown the meat in hot oil in a frying pan, about 4 minutes per side. Combine soup, thyme, and garlic in a small bowl.
Place meat in a baking pan. Spoon the soup mixture over the tops of the meat. Top with stuffing and sprinkle with parsley. Bake until the cooked through. Broil for the last few minutes to crisp up the dressing tops, if desired.
Just look at that golden brown goodness! It’s time to dig in and enjoy these Stuffed Pork Chops with Stove Top Stuffing. You’ll love it!
It’s time to print or save this pork chops and stove top stuffing recipe to make this simple and delicious dish for your family tonight!
Stove-Top Stuffed Pork Chops
Equipment
- knife
- spoon or spatula
Ingredients
Instructions
- Prepare stuffing according to directions. Spray a baking dish with nonstick spray.
- Preheat oven to 350 degrees.
- Season chops with the pepper. Heat oil in frying pan and when hot, add the meat and brown on both sides for about for 4 minutes per side.
- Place pork chops into prepared baking dish.
- If you are using the homemade condensed soup, you will only need half of the recipe (1 1/4 cups). If you are using the canned condensed soup, you will use the entire can. Mix soup with thyme and garlic then spoon soup evenly over the meat.
- Top with stuffing and sprinkle the parsley over the stuffing. (You will have a bit of the stuffing leftover – I used about 3/4 – 1 cup on top of each)
- Bake uncovered for about 30 – 45 minutes in oven or until cooked through. Use a meat thermometer to ensure they reach 145°F.
- I like to turn on the broiler the last couple of minutes to toast the top of the stuffing.
Nutritional Disclaimer
“Blogghetti” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
Enjoy!
The ingredient list calls for garlic and thyme but the body of the recipe mentions garlic, rosemary and ‘left over’parsley. That was a little confusing but it’s in the oven and I’m looking forward to trying it!
Thanks Gail for catching that! I’ve corrected it. Thyme is used in this recipe, not rosemary (although it’s just as good with that herb, too)
Do you add milk to the can of soup or leave it out
Hi Iris, leave the milk out, you won’t need it. The soup will thin out a bit just fine without it.
Made this Recipe , but I Sauteed fresh Mushrooms to put on top of the Pork Chops before putting the Cream of Mushroom soup over them. Came out Delicious !!!
The Sauteed mushrooms sound so good! Glad you enjoyed the recipe, Angie!
Tried using half can of soup and half milk to reduce sodium. Also, covered for 30 minutes and uncovered 20. A little dry but meat was tender. Sodium in soup and Stove Top is very high.
You can purchase low sodium stovetop stuffing and low sodium soups, still makes a delicious meal.😊
Sharon
So you don’t really stuff the pork chops? I have very thick pork chops and was wondering if the meat would cook accordingly of I just put the stuffing inside.
Hi Norma, I’ve never baked the recipe with the stuffing inside the pork chops but I would think the cook time would be a bit longer. My suggestion would be to Google baked stuffed pork chops for a time estimate and go from there.
This was totally delicious! Comfort food at it’s finest! I added some sliced fresh mushrooms I had on hand- and I sautéed them in the pan juices From browned the pork chops. Wonderful flavors, AND we have enough for tomorrow night’s dinner too. Thanks for this recipe!
I bet those mushrooms gave it such a great richer taste, great idea!
We love this pork stuffed pork chop that I also do it with chicken. Delicious. I have passes it on to my daughter and her family loves it. Thank you
SO glad to hear you love this dish! I need to make it again soon, it’s been a minute
I want to try this, i have been looking for a stuffed porkchop recipe and this looks tasty. but i don’t see or understand the part where you stuff the porkchop.
I think the store condensed soup was to thick. I will thin it down next time. The recipe was ok but not my favorite. I will experiment a little next time but I think a great starting point. Ty for the recipe!!!
So these aren’t stuffed pork chops!!!!!!
Pic has rosemary.
The recipe calls for thyme and that’s what is in the pictures along with chopped parsley.
Sounds like the perfect way to make pork chops! I’ve always done the cream soup but never thought about that topping!
The chops come out so tender, too!
Sounds and looks great. I have everything I need to make this and will be trying
(including the last hint about the broiler) in three days. Can’t wait!
I hope you enjoy them!