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Overhead view of a rectangular baking dish filled with golden brown stuffing, with a wooden spoon inside. A white plate with a portion of stuffing garnished with parsley sits next to the dish, along with a bundle of fresh parsley.
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3.38 from 132 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.
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Dinner
Cuisine: American
Keyword: pork chops, stovetop stuffed pork chops
Servings: 4 servings
Author: Lisa Kerhin

Equipment

Ingredients

  • 2 ½ - 3 cups cooked stuffing (homemade or store bought)
  • 2 tabelspoons olive oil
  • 4 boneless pork chops (trimmed of visible fat)
  • 1 can cream of mushroom soup
  • 2 garlic cloves, minced
  • 2 teaspoons fresh thyme
  • ground pepper, to taste
  • 1 tablespoon choppedfresh parsley

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.