This pork chop stuffing bake is one of those quietly comforting Midwestern casseroles that shows up at church potlucks, Sunday dinners, and weeknights when you need something reliable and cozy. At its core, it’s a simple pairing: seasoned raw pork chops nestled on top of a savory bread stuffing, then baked until the meat is tender and the top is golden and crisp. Dishes like this trace back to practical farmhouse cooking, where a single pan needed to stretch meat, bread, and pantry vegetables into a complete meal. It’s the kind of recipe you make when you want familiar flavors, minimal fuss, and a dinner that feels like it’s been in the family for years—even if you’re just starting the tradition yourself.
This pork chop stuffing bake is hearty enough to be the centerpiece of the plate, so I like to keep the sides simple and fresh. A crisp green salad with a tangy vinaigrette helps cut through the richness, as do lightly steamed green beans or roasted Brussels sprouts. If you want to lean into the comfort-food angle, serve it with buttery mashed potatoes or a simple baked sweet potato to add a touch of natural sweetness. A side of applesauce or a quick sauté of apples and onions is a classic pairing with pork and stuffing, and a spoonful of cranberry sauce—leftover from the holidays or store-bought—adds a bright, tart counterpoint that makes the whole plate feel complete.
Simple Pork Chop Stuffing BakeServings: 4 servings
Ingredients
4 bone-in pork chops, about 1-inch thick (6–8 oz each)
1 1/2 teaspoons kosher salt, divided (adjust if using table salt)
1 teaspoon freshly ground black pepper, divided
1 teaspoon dried thyme (or poultry seasoning)
1 teaspoon dried sage (optional if your stuffing mix is already seasoned)
2 tablespoons olive oil or vegetable oil
4 tablespoons (1/2 stick) unsalted butter
1 medium yellow onion, finely chopped
2 celery stalks, finely chopped
2 cloves garlic, minced
1 (12–14 oz) bag seasoned dried stuffing cubes or mix
2 1/2–3 cups low-sodium chicken broth (start with 2 1/2 cups and adjust as needed)
1 large egg, lightly beaten (for binding, optional but helpful)
1/4 cup chopped fresh parsley (or 1 tablespoon dried parsley)
1/2 teaspoon paprika (for sprinkling on chops, optional)
Cooking spray or a little extra butter for greasing the baking dish
Directions
Preheat the oven and prepare the pan: Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with cooking spray or a thin layer of butter.
Season the pork chops: Pat the raw pork chops dry with paper towels so they brown better. Season both sides with about 1 teaspoon of the kosher salt, 1/2 teaspoon of the black pepper, and the dried thyme and sage. Set aside while you start the stuffing base.
Sauté the aromatics: In a large skillet over medium heat, melt the butter. Add the chopped onion and celery with a pinch of salt. Cook, stirring occasionally, until softened and translucent, about 6–8 minutes. Stir in the minced garlic and cook 30–60 seconds more, just until fragrant, then remove the pan from the heat.
Build the stuffing mixture: Place the dried stuffing cubes in a large mixing bowl. Pour the warm onion–celery mixture and all the melted butter over the cubes. Add the chopped parsley. In a separate bowl or measuring cup, whisk the egg (if using) into 2 1/2 cups of the chicken broth. Pour this over the stuffing and gently fold until the liquid is absorbed and the cubes are evenly moistened. The mixture should be soft and slightly spongy but not soupy. If it seems dry, add more broth a little at a time.
Transfer stuffing to the baking dish: Spread the stuffing mixture evenly in the prepared 9x13-inch baking dish, pressing it lightly into an even layer but not packing it too tightly. You want some texture and air pockets so it bakes up with a nice mix of soft and crisp bits.
Quickly sear the pork chops (optional but recommended): Return the skillet to the stove over medium-high heat and add the olive oil. When the oil is hot and shimmering, add the seasoned pork chops in a single layer (work in batches if needed). Sear for 2–3 minutes per side, just until nicely browned. They do not need to be cooked through; they’ll finish in the oven. Transfer the seared chops to a plate.
Arrange the chops on the stuffing: Nestle the pork chops on top of the stuffing in the baking dish, spacing them evenly. Sprinkle the tops with the remaining 1/2 teaspoon black pepper and a light dusting of paprika for color, if using.
Bake the casserole: Cover the baking dish tightly with foil and bake at 375°F (190°C) for 25 minutes. Remove the foil and continue baking for another 15–20 minutes, or until the pork chops reach an internal temperature of 145°F (63°C) in the thickest part and the stuffing is hot and lightly browned around the edges.
Rest and finish: Remove the baking dish from the oven and let the pork chops rest on the stuffing for about 5–10 minutes. This allows the juices to redistribute in the meat and gives the stuffing a moment to firm up slightly.
Serve: Use a large spatula to scoop a portion of stuffing with each pork chop. Spoon any pan juices over the top. Serve warm, with your favorite vegetables or a crisp salad alongside.
Variations & Tips
To lean into a classic holiday profile, fold 1/2–1 cup of dried cranberries and 1/2 cup of chopped toasted pecans or walnuts into the stuffing before baking; the sweet-tart fruit and nutty crunch play beautifully against the savory pork. If you’re looking for a one-pan vegetable solution, stir 1–2 cups of lightly sautéed mushrooms, frozen peas, or small broccoli florets into the stuffing mixture so the vegetables roast right along with the pork. For a more herb-forward version, swap the thyme and sage for a generous teaspoon of poultry seasoning and add a few sprigs of fresh thyme or rosemary on top of the chops while they bake, removing them before serving. You can also use boneless pork chops—just choose thicker cuts (at least 1 inch) and begin checking for doneness a bit earlier, as they cook faster and can dry out if overbaked. If you prefer a creamier, richer stuffing, replace 1/2–1 cup of the chicken broth with canned cream of mushroom or cream of celery soup, whisked smooth before adding; this gives you a more casserole-style texture. Finally, for advance prep, assemble the stuffing and sear the pork chops up to a day ahead, store them separately in the refrigerator, then layer and bake just before dinner, adding a few extra minutes to the oven time if everything goes in cold.
