If you love pork chops, stuffing, and easy dinners, you’re gonna love this Pork Chop and Stuffing Casserole. It’s one of those comforting meals that doesn’t require a lot of fuss, which is exactly what we love about casseroles.
Just like slow cooker recipes, casseroles are great when you want to get dinner prepped ahead of time. Speaking of prepping, whenever Kanyi makes a casserole, he’ll usually put everything together in the casserole dish, cover it with foil or plastic wrap, and pop it in the fridge until it’s time to cook.
That means when dinner time rolls around, most of the work is pretty much done. And honestly, anything that makes getting dinner on the table easier is a total win in our house!
We both think that the pork chops cooked with the savory stuffing will give you and your family a cozy, filling dinner all in one dish. So if you’re looking for an easy weeknight meal that you can prep ahead, grab your casserole dish and let’s get cooking!
Looking for more easy Casseroles? Try Hamburger Casserole, Sausage Hashbrown Egg Casserole, Sweet Potato Casserole, and taco casserole with beans.
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Ingredients
You’ll need the following ingredients to make this pork chop stuffing casserole recipe.
Ingredient Notes
Pork Chops: Thick-cut pork chops are what I used in this dish because they hold up under the creamy topping and stuffing layer. Searing them first builds a deep, savory flavor that elevates the casserole. Searing is optional though.
Substitutions: You can use boneless pork chops, but they tend to cook faster and can dry out more easily. Bone-in chops are more forgiving.
Olive Oil: Any neutral oil like avocado oil or vegetable oil works just as well.
Seasonings: You can use a pre-made seasoning blend.
Cream of Chicken Soup: It brings richness, saltiness, and a smooth texture that keeps the pork moist as it bakes. It tends to be super salty so that’s why I chose not to use salt in this recipe. Substitutions: Cream of mushroom or cream of celery soup both work well. Homemade Cream of Chicken Soup is perfect for this recipe too.
Creamed Corn: Creamed corn adds subtle sweetness and texture. Substitutions: You can use whole kernel corn mixed with a little cream if you like.
Stuffing Mix: The stuffing is what makes this casserole hearty and comforting. Substitutions: Homemade stuffing or day-old bread cubes with seasoning works if you want a from-scratch version.
Chicken Stock: Vegetable broth or beef broth works well. You can also use a mix of broth and water.
Celery and Onion: These add freshness, and crunch.
How To make This Pork Chop Stuffing Casserole
Check out these step-by-step instructions with images. Just so you know, you'll find all the details and exact ingredients of this recipe on the printable recipe card below!
Step 1. Preheat the Oven: Preheat your oven to 375°F.
Step 2. Season the Pork Chops: Brush the pork chops with olive oil on both sides and then season them evenly on both sides with the onion powder, garlic powder, and paprika mix.
Step 3. Sear the Pork Chops: Heat a large skillet over medium-high heat and place the pork chops in the pan, making sure not to crowd them. Let them sit without being disturbed to develop a crust, for 3 to 4 minutes per side until they are browned.
Step 4. Build the Base: Transfer the browned pork chops to a casserole dish and place them in a single layer. In a bowl, combine the cream of chicken soup and the creamed corn. Mix them together and then pour the mix evenly over the pork chops.
Step 5. Prepare the Stuffing: In a separate mixing bowl, combine the stuffing mix with the diced celery and onion. Pour the chicken stock over the mixture and stir well, making sure the stuffing and vegetables are thoroughly moistened and evenly combined.
Step 6. Assemble: Spoon the stuffing mixture evenly over the cream mix and pork chops.
Step 7. Bake: Bake the casserole uncovered for 35 to 45 minutes, or until the stuffing is golden brown, the edges are bubbling, and the pork chops reach an internal temperature of 145°F.
Step 8. Rest and Serve: Remove the Pork Chop Stuffing Casserole from the oven and let it rest for 5 to 10 minutes before serving. This allows everything to settle.
Recipe Tips and Tricks
Watch moisture levels: The stuffing should be moist but not wet before you bake it.
Use a wide skillet for searing: It will prevent overcrowding and steaming.
Rotate the dish halfway through baking: This will make sure you get even browning in most ovens.
Broil briefly at the end (optional): This will add a crisp, golden finish to the stuffing.
Cut pork against the grain when serving: Doing this makes the pork more tender to eat.
Storage and Reheating
Refrigeration: Store your leftovers in an airtight container in the refrigerator for up to 3 to 4 days.
Freezing: You can freeze this casserole for up to 2 to 3 months. I recommend freezing them in individual portions.
Your Questions Answered
You can, but you'll lose a lot of flavor.
They were most likely overcooked or too thin. Use thick cuts and keep an eye on the temperature.
You probably used too much liquid.
Sure! Assemble it, cover with aluminum foil or plastic wrap and then refrigerate it , then bake when ready.
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Recipe
Pork Chop and Stuffing Casserole
Ingredients
Method
- Preheat your oven to 375°F.
- Brush the pork chops with olive oil on both sides and then season them evenly on both sides with the onion powder, garlic powder, and paprika mix.
- Heat a large skillet over medium-high heat and place the pork chops in the pan, making sure not to crowd them. Let them sit without being disturbed to develop a crust, for 3 to 4 minutes per side until they are browned.
- Transfer the browned pork chops to a casserole dish and place them in a single layer. In a bowl, combine the cream of chicken soup and the creamed corn. Mix them together and then pour the mix evenly over the pork chops.
- In a separate mixing bowl, combine the stuffing mix with the diced celery and onion. Pour the chicken stock over the mixture and stir well, making sure the stuffing and vegetables are thoroughly moistened and evenly combined.
- Spoon the stuffing mixture evenly over the cream mix and pork chops.
- Bake the casserole uncovered for 35 to 45 minutes, or until the stuffing is golden brown, the edges are bubbling, and the pork chops reach an internal temperature of 145°F.
- Remove the Pork Chop Stuffing Casserole from the oven and let it rest for 5 to 10 minutes before serving. This allows everything to settle.
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