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.
Servings: 4 servings
Calories: 591kcal
Ingredients
- 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
Instructions
- 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.
- Serve hot.
Notes
* 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.
Nutrition
Serving: 1g | Calories: 591kcal | Carbohydrates: 16g | Protein: 48g | Fat: 36g | Saturated Fat: 10g | Polyunsaturated Fat: 22g | Cholesterol: 146mg | Sodium: 1036mg | Fiber: 1g | Sugar: 8g