Pork & Corn Stuffing Bake

Boneless pork chops pressed into a bed of savory cornbread stuffing, glazed with brown sugar and spicy mustard, and baked until golden. This is a complete dinner from one pie plate.

Golden corn soup binds the stuffing together and keeps it moist as the chops bake on top. The cornbread stuffing soaks up the juices from the pork while the brown sugar-mustard mixture caramelizes on the surface of each chop into a sticky, sweet-sharp glaze.

The whole thing bakes in about 30 minutes, so this lands squarely in weeknight territory. No searing, no separate side dishes, just assemble and bake.

Chef Tips

• Press the chops gently into the stuffing so they sit level and cook evenly. Don’t bury them, just nestle them about halfway in.
• Mix the brown sugar and mustard thoroughly. You want a smooth paste, not clumps of sugar sitting on top.
• Check the chops at 25 minutes. Boneless chops this thickness cook fast and dry out if you overshoot.
• Use spicy brown mustard, not yellow. It has more kick and stands up to the sweetness of the brown sugar.

Variations

• Swap cornbread stuffing for herb-seasoned stuffing if corn flavor isn’t your thing.
• Add diced apple to the stuffing mixture for a sweet-savory fall twist.
• Layer thin slices of cheddar cheese between the chops and stuffing before baking for a cheesy base.