This oven baked 4-ingredients creamy pork chop stuffing bake is exactly the kind of Sunday supper I lean on when my week has already felt three days too long. My neighbor from choir shared this with me after rehearsal one night, swearing it was her family’s most-requested comfort meal—and she was right. You get tender pork chops, a cozy layer of savory stuffing, and a rich, creamy sauce, all in one white ceramic baking dish with almost no prep. It’s the kind of practical, low-fuss recipe that feels special enough for Sunday but easy enough to pull off after work.
I like to serve this creamy pork chop stuffing bake with something fresh and simple to balance the richness—think steamed green beans, a quick side salad, or roasted broccoli tossed with olive oil and salt. A bowl of applesauce or sliced fresh apples on the side adds a little sweetness that works really well with the savory stuffing and pork. If you want to stretch the meal for a crowd, add some buttered egg noodles or mashed potatoes to soak up the extra creamy sauce.
Creamy Pork Chop Stuffing BakeServings: 4
Ingredients
4 bone-in pork chops (about 1-inch thick)
1 (6 oz) box dry stuffing mix (savory herb or chicken flavor)
2 (10.5 oz each) cans cream of mushroom soup
1 1/2 cups low-sodium chicken broth
Directions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch white ceramic baking dish or similar casserole dish.
In a medium bowl, whisk together the cream of mushroom soup and chicken broth until smooth and well combined. This is your creamy sauce base.
Spread half of the creamy sauce evenly over the bottom of the prepared baking dish, making sure the entire surface is lightly coated.
Arrange the pork chops in a single layer on top of the sauce. Lightly press them down so they nestle into the creamy layer.
Sprinkle the dry stuffing mix evenly over and around the pork chops, letting some fall into the spaces between the chops. Do not prepare the stuffing separately; it will hydrate and cook in the sauce.
Pour the remaining creamy sauce evenly over the stuffing and pork chops, trying to cover as much of the stuffing as possible so it bakes up moist and fluffy.
Cover the baking dish tightly with foil to keep the moisture in and help the pork chops become tender.
Bake covered for 35–40 minutes, then carefully remove the foil. The sauce should be bubbling around the edges.
Return the uncovered dish to the oven and bake for another 10–15 minutes, or until the pork chops reach an internal temperature of 145°F (63°C) and the stuffing on top is lightly golden and fluffy.
Let the casserole rest for about 5–10 minutes before serving so the sauce can thicken slightly. Serve each pork chop with a generous scoop of the creamy stuffing and sauce from the bottom of the dish.
Variations & Tips
If you prefer a different flavor profile, swap the cream of mushroom soup for cream of chicken or cream of celery—just keep the total amount the same so the stuffing has enough liquid to hydrate. Boneless pork chops work too, but check them a little earlier since they can cook faster and dry out more easily. For a bit more texture, you can briefly sear the pork chops in a hot skillet with a drizzle of oil and a pinch of salt and pepper before adding them to the baking dish; it adds a few minutes but gives extra flavor and color. If your family likes things extra saucy, add an extra 1/2 cup of chicken broth to the soup mixture. To make cleanup easier on a busy night, line the baking dish with a parchment sheet cut to fit the bottom before adding the sauce. Leftovers reheat well in the microwave with a splash of broth or water to keep everything creamy. You can also assemble the dish in the morning, cover, and refrigerate; just add 5–10 minutes to the baking time and make sure the center is hot and bubbly before serving.
