Incredibly tasty stuffing stuffed pork chops combine thick-cut chops with savory Stove Top stuffing for a satisfying family dinner! This easy meal is sure to be a new favorite with its delightfully savory flavors!
Stuffing isn’t just for turkeys and Thanksgiving anymore!
Stop waiting for Thanksgiving to enjoy your stuffing! Stuffing has been pigeon-holed as a one-holiday side dish for too long. It’s time to give stuffing the proper attention it deserves - as a delicious dish to be enjoyed all year long, and not just with turkey! Yum!
Considered “the other white meat” because of the color it takes on when cooked, the mild flavor of pork chops pairs well with stuffing in a similar way as turkey. Stuffing and cooking pork chops for dinner only takes about 30 minutes compared to the several hours you would spend on a turkey though!
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Just another reason it’s now easier to enjoy stuffing all year long!
❤️ Why You'll Love This Recipe!
Super Easy! Instant stuffing like Stove Top makes this recipe extra easy while still being delicious. Aside from slicing the pork chops, you don’t even have to do anything except stir and stuff (unless you choose to add some extra steps).
So Tasty! Baking the stuffing inside of the pork chops keeps the stuffing moist and helps season the pork chops. Every bite gives you a perfect taste of every delicious flavor.
It's Versatile! There are many ways to experiment with stuffing to highlight different flavors. Use some of the optional suggestions below to find your perfect stuffing flavor.
🥘 Ingredients
This easy dinner whips up in no time and uses staple ingredients with only a few fresh additions! Get some nice thick-cut pork chops and get started!
- Chicken Broth - Chicken broth comes in cans or cartons and is located on the soup aisle. If you don’t use chicken broth often, a can may be better as they come in smaller serving sizes (so you won’t have to store any leftover broth in the fridge).
- Stove Top Stuffing Boxed Mix (1 box or 1 packet in a twin pack) - Stove Top is the most popular ready to make stuffing. It is already seasoned and doesn’t require any additional ingredients like other stuffing mixes. Follow the directions provided below to prepare the stuffing, rather than the directions on the box.
- Milk - Any milk you have on hand will work for this recipe. If you don’t use milk regularly, just buy a small half-pint for the recipe. Use half & half if you keep that in the fridge.
- Butter - Salted or unsalted butter will work for this recipe. Use what you already have or normally buy. I like to use the fattier European butter for richer flavor.
- Pork Chops (4 thick-cut boneless pork loins or bone-in pork chops) - Bone in pork chops will add some additional flavor, but they are more complicated to slice and stuff. Boneless pork loins will be easier to slice and stuff, while still tasting amazing!
- Seasoning - Begin with the measurements provided below for seasoning (salt, pepper, onion powder) before cooking. If desired, add additional seasoning after baking and once you have tasted it.
Optional Ingredients
- White Onion - Onion is a common ingredient in most stuffing recipes and will add to the traditional flavor of the stuffing. Use a white or a yellow onion.
- Celery - Celery is another common ingredient in stuffing that will add to the traditional flavor. Since celery only comes in a one big bunch or bag, you will probably end up with extra, so consider making another recipe that calls for celery later in the week.
- Dried Cranberries - Dried cranberries will add a sweet flavor to your stuffing and is a great way to change the flavor of the stuffing in an easy way. Adding cranberries will give you a sweet and savory dish once everything is combined. It's also the perfect flavor contrast to all of the savory elements.
- Gravy - Gravy is a delicious option if you want that real comfort meal. Choose a brown gravy, and serve it as an option for individuals to pour over the top of the pork chops.
📖 Variations
Pork Loin Round: If you can’t find boneless pork loin chops in your grocery store you can create your own. Look for a 1 ½ to 2-pound boneless pork loin in the butcher section of the grocery store. These will usually be in an oval shape.
Place the pork loin on a cutting board and begin at one end, about 4 inches in from the end. Slice it as if you were slicing a loaf of bread.
Want to make it even easier? Ask the butcher to slice it for you before you even leave the store.
Stuffing Options: The recipe calls for Stove Top stuffing because it’s easy and tasty!
You don’t have to use Stove Top though. Any stuffing will work well. Pepperidge Farm is another popular and traditional stuffing mix. It takes a bit more prep work but is another great option to try.
If you choose a stuffing that is different from Stove Top, SKIP steps 2-5 (those are specific for the Stove Top). Instead, follow the directions provided with the stuffing you choose and then come back to the directions in this recipe and start on step 6.
Consider making extra stuffing for Thanksgiving and then using the leftovers for this dish later in the week!
🔪 Step-By-Step Instructions
Grab a large mixing bowl, a cutting board, a sharp knife, and your ingredients. If you are going to add the optional ingredients (onion and celery), chop those first before beginning anything else.
This will save you time because you won’t have to wash the cutting board and knife before cutting the pork chops, and everything will be ready to toss into the mixing bowl or saute.
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- Preheat. Set your oven to 375°F (190°C) and grease a 9x13 pan or baking dish with oil or non-stick cooking spray.
- Prepare Chicken Broth: Heat your chicken broth (1 ½ cups) in the microwave for 2 minutes on high, or heat to a low boil in a small saucepan on the stovetop.
- Prepare Stuffing: Combine the Stove Top Stuffing Mix (6 oz Stove Top Stuffing boxed mix - dry) with 1 ½ cups heated broth, 2 tablespoons butter, and ½ cup milk.
- Add optional ingredients: Add ½ cup chopped white onion, ½ cup chopped celery, and/or the ½ cup of dried cranberries if desired to the stuffing mix.
- Mix Stuffing: Mix all the stuffing ingredients until well combined and set aside.
- Prepare Pork Chops: Trim any fat from the pork chops, then use a sharp knife to cut ¾ of the way through the thickest portion of the pork chops (butterfly-style). Do this carefully, so that you do not cut all the way through!
*See my notes below for more instructions to butterfly your pork chops for stuffing. - Stuff Pork Chops: Fill each pork chop with approximately ½ cup portion of the stuffing mixture and place them into the prepared baking dish. Spread any remaining stuffing around the pork chops.
- Season Pork Chops: Mix together ½ teaspoon each of salt and pepper, plus ¼ teaspoon onion powder then sprinkle seasoning onto each stuffed pork chop.
- Bake: Bake in the middle of the center rack in your oven at 375°F (190°C) for 25-30 minutes, depending on the thickness of your pork chops. The internal temperature should reach a minimum of 145°F (63°C) before serving. Remove from the oven when done and serve immediately. Pour gravy over when serving if desired.
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Optional Steps
- (Optional) The pork chops pan be pan-seared over medium heat with a tablespoon of olive oil to add a golden coloring before stuffing and baking.
- (Optional) Saute the onion and celery before combining with your stuffing ingredients if you have family that prefers them super soft.
Since the stuffing is already inside the pork chops, add another side to fill out the meal. green beans or brussel sprouts go great with this meal, and mashed potatoes will also compliment it nicely. Enjoy!
💭 Angela's Tips & Recipe Notes
1-inch Pork Chops are important.
- Some pork chops are cut very thin. These will not work for this recipe since you won’t be able to slice them again to stuff.
- You also don’t want really thick cuts of meat. These will take longer to cook all the way through. You may even think it’s cooked, but then cut into the middle only to find it is still raw.
Slicing Tips to Butterfly Pork Chops
- Use a cutting board and a sharp knife to slice the pork chops. Lay each pork chop flat on the cutting board, one at a time.
- Place the palm of your non-cutting hand on top of the meat to hold it in place. Hold the knife so the blade is against the side of pork chop, as close to the middle as possible.
- Make sure your thumb is lifted and out of the way before you begin cutting!
- Slowly slice through the pork chop ¾ of the way through. Remember, you do not want to cut all the way through, the pork chop should still be attached on one side. If you can “open’ the pork chop and “close” it again, you have done it correctly.
Oh no! You cut all the way through!
- If you accidentally cut all the way through the pork chop, grab some toothpicks.
- Layer the stuffing on one half of the pork chop, place the other half on top of the stuffing, insert 3-4 toothpicks along one side to hold the two halves together.
🥡 Storing & Reheating
You can store these stuffed pork chops in the fridge for about 3-4 days. Properly store them in an airtight glass or plastic storage container with a lid.
Since the stuffing doesn’t freeze as well as the meat, I generally would not recommend freezing these.
Reheating Stuffing Stuffed Pork Chops
These pork chops will reheat quite well in the microwave. If already in a microwave-safe container, just pop it in the microwave for 1-2 minutes.
Heating times will vary depending on the microwave. Begin with less time and then increase as needed for desired warmth.
If stored in an oven-safe glass container you can also reheat these in the oven. Reheat in the oven at 375°F (190°C) for about 15-20 minutes.
Again, heating time will vary depending on how hot you want the pork chops. Check after 15 minutes by testing the center stuffing and continue heating if needed.
😋 Other Great Recipes
- Air Fryer Cornish Hens
- Broiled Lobster Tail
- Stuffed Italian Sausages
- Garlic Butter Shrimp
- Cajun Seafood Boil
📋 Recipe
Stuffing Stuffed Pork Chops
Ingredients
- 1 ½ cups chicken broth
- 6 oz Stove Top Stuffing boxed mix (1 box or 1 packet in a twin pack)
- ½ cup milk
- 2 tablespoon butter
- 1 ½ lbs pork chops (4 thick-cut boneless pork loins or bone-in pork chops)
- ½ teaspoon each, salt & pepper (to taste)
- ¼ teaspoon onion powder
- ½ cup white onion (optional, for stuffing - diced, or yellow onion)
- ½ cup celery (optional, for stuffing)
- ½ cup dried cranberries (optional, for stuffing)
- gravy (optional, for serving)
Instructions
- Preheat your oven to 375°F (190°C) and grease a 9x13 pan or baking dish with oil or non-stick cooking spray.
- Heat your chicken broth in the microwave for 2 minutes on high, or heat to a low boil in a small saucepan on the stovetop.1 ½ cups chicken broth
- In a large mixing bowl, combine the Stove Top Stuffing Mix with heated broth, butter, and milk. Add optional ingredients onion, celery, and/or the dried cranberries if desired. Mix until well combined and set aside.6 oz Stove Top Stuffing boxed mix, ½ cup milk, 2 tablespoon butter, ½ cup white onion, ½ cup celery, ½ cup dried cranberries
- Trim any fat from the pork chops, then use a sharp knife to cut ¾ of the way through the thickest portion of the pork chops (butterfly-style). Do this carefully, so that you do not cut all the way through!1 ½ lbs pork chops
- Fill each pork chop with approximately ½ cup portion of the stuffing mixture and place them into the prepared baking dish. Spread any remaining stuffing around the pork chops. Mix together the salt, pepper, and garlic powder then sprinkle seasoning onto each pork chop.½ teaspoon each, salt & pepper, ¼ teaspoon onion powder
- Bake in the middle of the center rack in your oven at 375°F (190°C) for 25-30 minutes, depending on the thickness of your pork chops. The internal temperature should reach a minimum of 145°F (63°C) before serving.
- Remove from the oven when done and serve immediately. Pour gravy over when serving if desired.gravy
Notes
- (Optional) The pork chops pan be pan-seared over medium heat with a tablespoon of olive oil to add a golden coloring before stuffing and baking.
- (Optional) Saute the onion and celery before combining with your stuffing ingredients if you have family that prefers them super soft.
Nutrition
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!
Lori says
I made a pork loin roulade using this stuffing recipe. I didn't improvise a lot. I did carmalize some onions. The carmilized onions added a great depth of flavor.
My plan is to make these again. My wife loved this dish!
Anna says
I haven’t made stuffed pork chops in a long time. These came out very tasty and my husband raved about them . Thank you for a great recipe .
Wanda says
Can you use two thin cut chops together for the stuffing
Angela @ BakeItWithLove.com says
I haven't tried that, but if you could manage to toothpick the thin-cut pork chops together it might work. Let me know if you give it a try!
Mary says
I used apple sauce instead of milk.
Lisa Hendrix says
We had thick bone in Iowa Chops. Added the onions to the stuffing but the weather kept us from getting apples/cranberries or celery unfortunately.
I prepared everything as directed but since the chops were so thick I covered the pan with tin-foil for the first 20 minutes, uncovered & cooked an additional 30 minutes.
We had mashed potatoes with brown gravy & a side salad to complete our feast.
This recipe is well worth trying & it is one that we will have again & again.
Patti says
So delicious! I did saute onion pepper and celery, diced apples and dried cranberries. Seared chops then drizzled all with gravy.
Cooked 35 min..so yummy