Baked Pork Chops with Stuffing

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These creamy, savory, Baked Pork Chops with Stuffing and cream of mushroom soup are filled with comforting, delicious flavors the entire family will love! Baked pork chops go from the stovetop to the oven making the whole house smell amazing while they cook. 

one white plate with baked pork chop with stuffing with gravy and herbs

I have been making baked pork chops with stuffing my entire married life.  This recipe is perfect for weeknight dinners when you want a quick dinner filled with comfort, simplicity, and yummy flavors! 

You can make them in a pinch with a box of stovetop stuffing and a can of condensed cream of mushroom soup, or you can use your own homemade stuffing and homemade cream of mushroom soup for this recipe. Either way, the result is a one-pot meal your whole family is sure to love.


Imagine a recipe that is rich with savory aromatic ingredients and creamy with mushrooms and cream of mushroom soup, stovetop stuffing, thick and tender pork chops, and chicken broth-based gravy. Delicious, right? Are you sold yet? These tasty Baked Pork Chops with Stuffing are just like making casserole because of how easy they are in addition to the combination of ingredients and flavors.

Baked pork chops and stuffing go together perfectly. Once you try this recipe, I can assure you that you will want to make this a regular recipe in your kitchen. The baked pork chops are cooked to perfection with warm flavors that are seasoned with salt and pepper… Such a satisfying recipe! 

cooked pork chops in skillet with stuffing and gravy


  • Filled with Flavor: This delicious baked pork chops and dressing recipe is filled with so much flavor from savory chicken broth, juicy pork chops, and soft traditional stuffing. The end result is just incredible! 
  • Easy to Make: Just sear the pork chops in the skillet, then transfer them to the oven with the creamy mushroom base and stuffing. This recipe contains just a few simple steps that will have dinner ready in less than an hour! 
  • Family-Friendly: You will love this recipe because it screams, “Family-friendly!” like no other. All ages will enjoy this pork chop stuffing recipe! Great for family meals at home. Especially on Sundays! 
  • Versatile: Get creative and switch up ingredients! You can add things like peas, corn, green beans, or carrots for a one-pot meal! You can also switch up the soup and stuffing flavors. We enjoy this recipe in all kinds of ways! 


  • Salt and Pepper: Just a little it of salt and pepper is all you need to make sure these pork chops are well-seasoned and filled with enough flavor.
  • Pork Chops: You will need four thick-cut pork chops with about a ¾-inch thickness. I like to use bone-in because they are more flavorful and tender.
  • Chicken Broth: Use homemade chicken or veggie stock to deglaze the pan with. You can also use storebought, of course!
  • Cream of Mushroom Soup: I love to use my homemade cream of mushroom soup anytime I have it on hand or in the freezer. You can also use canned cream of mushroom soup, but in my opinion, homemade is way better. Use different types of creamy soups, it’s also amazing with my homemade cream of celery!
  • Milk: Regular dairy milk is what I like to use because it is creamy and rich. Soy milk would be a great dairy-free milk alternative.
  • Mushrooms: Canned mushrooms are what I like to use because they are easy and I always have some in the pantry. Of course, you can use freshly sliced mushrooms for this pork chop stuffing bake!
  • Stovetop Stuffing: You will need one six-ounce box of Stovetop Stuffing. Prepare the stuffing ahead of time so you can quickly add it to the recipe. Get creative with different flavors of stuffing with herbs or use any leftover homemade stuffing from the holidays! 


First, preheat the oven to 400 degrees Fahrenheit. In a cast-iron skillet, heat the olive oil and sprinkle the pork chops with salt and pepper on both sides. 

searing pork chops in skillet

Next, sear each seasoned pork chop for six minutes on each side. Be sure the skillet and oil are hot before you add the pork chops. 


After that, remove the seared pork chops from the pan and pour the chicken broth into the pan. Then, deglaze the pan and scrape any bits of pieces of the bottom of the pan for extra flavor. 

Add cream of mushroom soup, milk, and mushrooms to the pan and whisk until everything is fully combined.


Next, return the seared pork chops to the pan and baste some of the mushroom soup over the tops of each pork chop to make sure they stay tender and juicy as they cook. making gravy in the oven with mushrooms and adding pork chops with stuffing on top

Top each pork chop with the prepared stuffing. Cover the pan with foil or a lid so the stuffing does not burn while in the oven. 


Next, bake the pork chops in the oven with the stuffing for 25 minutes. Uncover the pork chops and bake for five more minutes so they get a little crispy. 

white plate with pork chops with stuffing and fresh herbs

Finally, serve warm with your favorite side dishes and veggies. Wanna go “full-on comfort mode?”  Serve them with mashed potatoes – heck, the dish has its own gravy already!

plate of baked pork chops with stuffing and gravy above image of seared pork chops in skillet


Save these pork chops and stuffing made in the oven the next time you want to indulge in your favorite comfort foods. This recipe is great for easy weeknight recipes and will really wow everyone, too!

white plate with pork chops with stuffing on top


  • Be sure to cook the pork chops until they are internally 145 degrees Fahrenheit.
  • Use different flavors of cream soups such as cream of celery, cream of chicken, homemade gravy, cream of broccoli, and more. 
  • Different flavors of Stuffing will work such as the sage flavor, chicken, cornbread, savory herbs, tomato & onion, mushroom & onion, roasted garlic, apple & cranberry, and many many more! 
  • You can prepare this recipe in a regular skillet and then transfer it to a casserole dish for the oven. 
  • Finally, top these mouthwatering pork chops with fresh herbs like parsley, thyme, rosemary, or sage. You can also serve these pork chops with cooked sliced apples.  



one plate of pork chops with stuffing and gravy

I hope you enjoy these baked pork chops with stuffing! Let’s get to the recipe!  M. logo An Affair from the Heart

baked pork chop on plate with stuffing and herbs on top with mushroom gravy
4.63 from 29 votes
Print Recipe

Baked Pork Chops with Stuffing

Tender Iowa Pork Chops baked until tender in creamy mushroom gravy, topped with stuffing. A simple meal that is pure comfort food.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Pork
Cuisine: American
Keyword: baked, casserole, Cream of Mushroom Soup, gravy, mushrooms, pork chops, stovetop, stuffing
Servings: 4 servings
Calories: 591kcal
Author: Michaela Kenkel


  • 3 Tablespoons Olive oil
  • 4 thick cut Pork Chops about 3/4" thick
  • Salt & Pepper
  • 1/2 cup chicken stock
  • 1 can cream of mushroom soup *see note
  • 1 soup can of milk
  • 1 4 ounce can mushrooms
  • 1 6 ounce box of Stovetop Stuffing, prepared **see note


  • Preheat oven to 400 degrees.
  • In a cast-iron skillet heat olive oil. Sprinkle salt and pepper on both sides of each pork chop.
  • Sear each chop for 6 minutes on each side.
  • Remove chops from pan and pour in chicken stock, deglaze the pan, scraping up the little bits on the bottom.
  • Add in cream of mushroom soup, milk, and mushrooms to the pan and whisk to combine.
  • Return pork chops to the pan, baste some of the mushroom soup over the tops of each chop.
  • Top each chop with prepared stuffing. Cover the pan with foil or a lid.
  • Bake for 25 minutes, uncover, and bake for 5 minutes more.
  • Serve hot.


* I love to use my homemade cream of mushroom soup when I make this recipe. If you use homemade, you'll need about 2 1/2 cups.
** Use any flavor of stovetop that you like. I love the sage one when I can find it. This recipe is also a great way to repurpose leftover homemade stuffing.
Cooking time will depend on the thickness of the pork chop. Pork loin chops should be cooked to an internal temperature of 145 degrees F.
If you don't have a cast iron skillet, prepare in a regular skillet and transfer to a casserole to bake if you like.


Serving: 1g | Calories: 591kcal | Carbohydrates: 16g | Protein: 48g | Fat: 36g | Saturated Fat: 10g | Polyunsaturated Fat: 22g | Cholesterol: 146mg | Sodium: 1036mg | Fiber: 1g | Sugar: 8g


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  1. I love how easy this muschroom sauce is for these pork chops. My family love pork chops and we eat them once every week or so. I’m adding this recipe to my make again file.

    1. Totally agree!!! It’s so funny because they are actually in the oven right now but I’ve already tasted the sauce and know these are going to be super tasty!!!

  2. So flavorful with that creamy gravy and stuffing (it’s nice that a box of stuffing works in a pinch)! Plus I can always use an excuse you use my cast iron skillet, I love it so much!

  3. My grandma used to make pork chops with mushroom soup and I had forgotten all about it until I saw this recipe. So good! Thanks for the recipe!

  4. We love this recipe! Pork chops with mushroom sauce is a family favourite but I never thought to add the stuffing with it. Thanks for this delicious recipe!

  5. I work a normal shift, my spouse works 2nd shift (meaning his dinner is reheated in a microwave 5 days a week). We love pork chops, but tend to avoid them because the recipes I have used in the past did not reheat well. I am going to make this – it looks amazing. I am just curious if I have to save it for a weekend/night off. Do you have any experience or suggestions for reheating/leftovers?

    1. I personally think everything is better served hot right away, but I get what your dilemma is. My husband loves these as “leftovers” for lunch the next day. The only thing I can see that would happen with these is the crunchiness on the top of the stuffing would probably go away. These pork chops turn out so tender, I don’t think you would risk them drying out by reheating them.

  6. OMGoodness! This was soooo good! I added a little onion and garlic but it was super easy and delicious! We could cut the chops with our forks. It’s a company style meal too. Can’t wait to make it again!

  7. These chops look very good. Can you make this recipe with the stuffing inside the chops? If so, what would be changed? Thank You~ 🌺🌿

    1. I have always made it with it on top. I would imagine the baking time would still be about the same? Butterfly the chops and stuff them, then put the sauce over the top. Let me know if you try it?

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