Layer boxed stuffing mix and these 2 ingredients over raw pork chops into a baking pan for a hearty supper that disappears in seconds

This oven-baked 4-ingredient Amish-style pork and stuffing bake is exactly the kind of cozy, no-fuss dinner I lean on after a long workday. It’s inspired by those simple church cookbook casseroles where you layer everything into one pan, pop it in the oven, and somehow it comes out tasting like you spent all afternoon cooking. Raw pork chops go straight into the baking dish, then they’re topped with boxed stuffing mix and just two more pantry-friendly ingredients to keep things moist and flavorful. It’s hearty, crowd-pleasing, and tends to disappear in seconds at my house—especially on chilly Midwest evenings.

Serve this pork and stuffing bake straight from the pan with something fresh and simple on the side, like steamed green beans, a tossed salad, or roasted carrots. A side of applesauce or sliced fresh apples gives a nice sweet contrast to the savory stuffing. If you want to stretch the meal, add some buttered egg noodles or mashed potatoes, and finish with a quick dessert like brownies or fruit crisp for a full, comforting weeknight supper.

Servings: 4

4 boneless pork chops, about 1-inch thick

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with nonstick cooking spray or a little oil so the pork and stuffing don’t stick.

Pat the pork chops dry with paper towels, then season both sides lightly with salt and black pepper. Place the raw pork chops in a single layer in the bottom of the prepared baking dish.

In a medium bowl, whisk together the condensed cream of mushroom soup and the chicken broth until smooth and well combined. This mixture will keep the pork tender and give the stuffing plenty of moisture.

Sprinkle the dry boxed stuffing mix evenly over the top of the raw pork chops in the baking dish. Try to cover all the gaps so every bite gets some stuffing.

Slowly pour the soup and broth mixture evenly over the stuffing and pork, making sure all of the stuffing mix is moistened. If using, dot the top with small pieces of butter for extra flavor and browning.

Cover the baking dish tightly with foil to trap in the steam and help the pork cook gently. Place the dish on the center rack of the preheated oven.

Bake covered for 30 minutes. Then carefully remove the foil and continue baking, uncovered, for another 15–20 minutes, or until the pork chops are cooked through (an instant-read thermometer should read at least 145°F/63°C) and the stuffing is lightly browned on top.

Remove the pan from the oven and let the pork and stuffing rest for about 5 minutes before serving. This helps the juices settle and makes it easier to scoop out neat portions. Serve hot, making sure each plate gets a pork chop and a generous spoonful of stuffing from the top.

Use cream of chicken or cream of celery soup instead of cream of mushroom if that’s what you have on hand or prefer. Bone-in pork chops also work; just add an extra 5–10 minutes of baking time and check the internal temperature. For more flavor, sprinkle a little dried thyme, poultry seasoning, or garlic powder over the pork chops before adding the stuffing mix. If you like a crispier top, broil the pan for 1–2 minutes at the end of baking, watching closely so the stuffing doesn’t burn. To add veggies without extra effort, scatter a cup of frozen mixed vegetables or frozen green beans over the pork chops before adding the stuffing mix, then pour the soup mixture over everything as directed. You can prep the dish in the morning, cover it, and refrigerate it; when you’re ready to bake, add 5–10 minutes to the covered baking time to account for the cold dish. If you need to feed more people, use a larger pan and add 1–2 extra pork chops and a second box of stuffing, increasing the soup and broth proportionally.