Pork Chop & Corn Stuffing Bake

This is a weeknight pork chop dinner that handles itself in the oven. Four thick-cut chops get pressed right into a bed of cornbread stuffing that’s been moistened with cream of corn soup, celery, onion, and paprika. As everything bakes together, the juices from the chops drip down into the stuffing, flavoring it from the top while the soup keeps it moist from within.

The brown sugar and spicy brown mustard glaze on top of each chop is small but mighty. That thin layer caramelizes in the high heat, giving the pork a sticky, sweet-sharp crust that contrasts with the savory stuffing underneath.

Everything goes into a single pie plate, which keeps the portions compact and the cleanup minimal.

Pro Tips

• Use bone-in chops at least ¾ inch thick. Thinner chops will overcook and dry out in 30 minutes at this temperature
• Press the chops firmly into the stuffing so they make good contact. This helps them cook evenly and absorb flavor from below
• Let the dish rest for 5 minutes after baking so the stuffing firms up and slices more cleanly
• Check the chops at 25 minutes. They’re done when they hit 145°F (63°C) internally

Variations

• Use cream of mushroom soup instead of corn soup for a different flavor base
• Add diced apple to the stuffing mixture for a fall-inspired twist
• Swap spicy brown mustard for Dijon and add a pinch of dried thyme to the glaze