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Stuffed Pork Chops

by Laura

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.  I am so thrilled to have this delicious recipe to 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 | realmomkitchen.com

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Stuffed Pork Chops


  • 45 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


  1. Preheat oven to 350 degrees.
  2. 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.
  3. Place pork chops in a 9 x 13 baking dish lined with foil.
  4. 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.
  5. In another bowl, combine the mushroom soup, 1/3 cup water, and soy sauce together. Pour mixture over stuffing/chops.
  6. Bake at 350 degrees for 1 1/2 hours or until pork chops are tender.


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.

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Best Main Dish of 2013 | Real Mom Kitchen December 29, 2013 - 7:15 am

[…] 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. […]

Danita October 21, 2013 - 8:45 am

Any substitutions for the cream of mushroom soup?

Laura October 21, 2013 - 1:47 pm

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.

Kelly October 10, 2013 - 4:54 pm

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.

Jennie October 22, 2013 - 2:04 pm

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 🙂

Megan February 19, 2013 - 11:16 am

Looks good! I like that you make the stuffing instead of just using a boxed mix, too. =)


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