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.
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.