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I recently stumbled across a recipe for stuffed pork chops. It looked exactly like what I remember my grandmother making. The stuffing is simple and doesn’t actually get “STUFFED” inside the chops. It just sits right on top.
This recipe tasted just like grandma’s. It is so thrilling to me to have this delicious recipe that I can add to my tried and true file. What is even better is I will think of my grandma every time I make and eat this yummy dish!
Stuffed Pork Chops
Ingredients
Scale
- 4 –5 bone in pork chops (about 1 1/2 lbs total weight)
- salt and pepper
- 1 Tbsp canola oil
- 4 cups sandwich bread, cut into 1/2 inch cubes
- 1/4 tsp dried sage
- 2 Tbsp chopped onion
- 1/4 cup water
- 1/4 cup melted butter
- 1 (10 3.4 oz) can cream of mushroom soup
- 1/3 cup water
- 1 Tbsp. soy sauce
Instructions
- Preheat oven to 350 degrees.
- Season pork chops with salt and pepper and place in a hot skillet coated with the 1 Tbsp canola oil. Cook pork chops just until both sides are brown on the outside.
- Place pork chops in a 9 x 13 baking dish lined with foil.
- In a bowl, toss the bread cubes with the sage. Then fold in the onion, butter, and 1/4 cup water. Place a mound of the bread mixture on top of each pork chop.
- In another bowl, combine the mushroom soup, 1/3 cup water, and soy sauce together. Pour mixture over stuffing/chops.
- Bake at 350 degrees for 1 1/2 hours or until pork chops are tender.
Notes
This can be prepared ahead of time and baked later. Just prepare and place in the fridge. Remove from fridge 2 hours before baking and prepare as above.
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Recipe adapted from A Farm Girl’s Dabbles.
7 comments
[…] have another great simple dinner for ya today. I have shared a similar recipe before for stuffed pork chops but this version uses a box of stuffing […]
[…] Stuffed Pork Chops – I was thrilled to fin d this recipe because it tastes just like the stuffed pork chops my grandma use to make. It is topped with a simple homemade stuffing and a simple gravy made using canned soup. So glad to have this recipe. […]
Any substitutions for the cream of mushroom soup?
You can make your own. Melt 3 tbsp butter in a sauce pan, add 1/4 cup finely chopped mushrooms and cook about 3 min until tender, Add 3 tbsp flour and blend until no flour lumps remain. Then add 1/2 cup milk and 1/2 cup beef broth.. Stirring constantly cook for 10 minutes until thickened. Hope that helps.
By far, my favorite comfort meal. Awesome to freeze. It never takes 1.5 hours, however, if the pork is browned in a pan. More like 50 minutes.
★★★★★
Dumb question, but do you freeze it after browning? Or do you freeze the entire dish after baking for 50-60 minutes and then reheat later?
Thanks! Want to try this 🙂
Looks good! I like that you make the stuffing instead of just using a boxed mix, too. =)