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3.34 from 103 votes

Stove-Top Stuffed Pork Chops

Stove-Top Stuffed Pork Chops out of the oven "cut with a fork" tender and so flavorful from the thyme and the stuffing. Add a vegetable or salad and you've got dinner ready.
Author: Lisa Kerhin


  • 2 1/2 - 3 cups stuffing homemade or store bought
  • 2 tbsp Oil
  • 4 boneless pork chops trimmed of visible fat
  • 1 1/4 cups of DIY condensed cream of mushroom soup recipe is for cream of chicken but you can substitute mushrooms easily – or use 1 can of cream of mushroom soup
  • 2 garlic cloves minced
  • 2 tsp fresh thyme
  • Pepper
  • 1 tbsp chopped parsley


  • Prepare stuffing according to directions. Spray a baking dish with nonstick spray.
  • Preheat oven to 350 degrees.
  • Season pork chops with the pepper. Heat oil in frying pan and when hot, add the pork chops 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 pork chops.
  • 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 pork chop).
  • Bake uncovered for about 30 - 45 minutes in oven or until pork chops are cooked through.
  • I like to turn on the broiler the last couple of minutes to toast the top of the stuffing.