Pork Chop Stuffing Bake
540kcal
Ingredients
- 6 boneless pork chops 1 inch thick, about 2 lb / 900 g total
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 tbsp vegetable oil
- 4 tbsp butter 56 g
- 1/2 cup onion diced
- 1/2 cup celery diced
- 1 1/2 cups hot water 360 ml
- 1 box stuffing mix for chicken 6 oz / 170 g
- 1 can cream of mushroom soup 10.5 oz / 298 g
- 1/2 cup whole milk 120 ml
- 1/2 tsp dried thyme
- 1 cup sharp cheddar 113 g, shredded
Method
- Heat the oven to 375°F (190°C) and grease a 13x9-inch baking dish.
- Pat the chops dry and season both sides with salt, pepper and garlic powder.
- Heat the oil in a large skillet over medium-high heat. Sear the chops 2 minutes per side until golden. Move to a plate. They will not be cooked through.
- Melt the butter in the same skillet over medium heat. Cook the onion and celery 4 minutes, until soft.
- Add the hot water and bring to a simmer. Turn off the heat, stir in the stuffing mix, cover and let it sit 5 minutes. Fluff with a fork.
- Spread the stuffing in the baking dish and set the chops on top. Pour any plate juices over them.
- Whisk the soup, milk and thyme together and pour over the chops. Cover tightly with foil.
- Bake covered for 20 minutes. Remove the foil, sprinkle on the cheddar and bake 8 to 12 minutes more, until the chops reach 145°F (63°C) in the thickest part.
- Rest 5 minutes before serving.
Notes
Bake time depends on chop thickness. Thin 1/2-inch chops need about 15 minutes total; bone-in chops need 8 to 10 minutes longer. Always check with a thermometer.
Make ahead: assemble through the foil step and refrigerate up to 24 hours. Add 5 to 10 minutes to the covered bake time.
Leftovers keep 3 to 4 days in the fridge. Reheat covered at 350°F (175°C) to 165°F (74°C).
Nutrition is an estimate based on the ingredients listed and will vary with the brands you use.