Pork Chops & Stuffing

This is pure weeknight comfort food, the kind of dinner that’s been showing up on American tables since Campbell’s soup became a pantry staple. Browned pork chops go into a baking dish, each one topped with a mound of homemade bread stuffing, and the whole thing gets bathed in cream of mushroom soup thinned with water.

The browning step is what keeps the chops from tasting steamed. Get a good sear on both sides before they go into the dish. That caramelized crust holds up during the hour-long bake and adds a layer of flavor the soup gravy can’t provide on its own.

The stuffing is simple: cubed bread, melted butter, onion, and poultry seasoning. Each chop gets its own individual mound, so the tops get golden and slightly crispy while the bottoms soak up that creamy mushroom sauce.

Chef Tips

• Use bone-in chops for this recipe. They hold up better during the long bake and stay juicier than boneless.
• Don’t cover the dish. Baking uncovered lets the stuffing tops crisp up instead of turning soggy from trapped steam.
• Let the chops rest in the dish for 5 minutes after pulling from the oven. The sauce thickens slightly as it cools.

Variations

• Sage stuffing: Add a pinch of dried sage to the bread mixture for a more traditional Thanksgiving-style stuffing flavor.
• Apple pork chops: Toss a handful of diced apple into the stuffing. The sweetness pairs naturally with pork and poultry seasoning.