Easy Pork Chop and Stuffing Casserole

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 11/15/22
pork chops and stuffing
Diana Rattray
Prep: 12 mins
Cook: 35 mins
Total: 47 mins
Servings: 4 servings
Yield: 1 2 1/2-quart casserole

This pork chop casserole is almost a whole meal in one dish, and it's super easy to prepare and pop in the oven! Serve this flavorful casserole with rice or roasted potatoes and corn or a tossed green salad. It's a one-dish meal your family will ask for again and again.

Ingredients

  • 1 (6-ounce) box cornbread stuffing mix, such as Stove Top

  • 4 tablespoons butter, as directed for stuffing mix

  • 1 (10 3/4-ounce) can cream of celery soup

  • 1/2 cup milk

  • 8 pork chops, center cut boneless, about 3/4 inch thick, or 8 very thin boneless chops

  • Kosher salt, to taste

  • Freshly ground black pepper, to taste

  • 1/2 cup onion, chopped

  • 1 bell pepper, cut into strips

  • 1/2 cup cheddar cheese, shredded, or a blend of cheddar and Monterey Jack cheeses, optional

Steps to Make It

  1. Gather the ingredients.

  2. Preheat oven to 350 F.

  3. Lightly grease a 2 1/2-quart baking dish.

  4. Prepare the stuffing mix following package directions. Spoon into the prepared baking dish. Arrange pork chops around the stuffing and sprinkle with salt and pepper. Top with chopped onion and bell pepper strips.

  5. Combine the soup and milk and spoon over the chops.

  6. Bake for about 35 to 45 minutes, or until pork chops are cooked and tender. Sprinkle with cheese, if using, and continue baking just until cheese is melted.

  7. Serve and enjoy.

Recipe Variations

  • Use a bread stuffing mix or stuffing mix with cranberries or add about 1/4 to 1/2 cup of dried cranberries to the stuffing mixture.
  • Add 1/2 cup of diced apple to the stuffing mixture.
  • Add about 1/4 cup of chopped pecans to the stuffing mixture.
  • Condensed Soup Substitute: Melt 4 tablespoons of butter in a saucepan over medium heat. If desired, saute 1/2 cup of chopped celery until tender. Add 1/4 cup of flour, 1/2 teaspoon of salt, and a dash of freshly ground black pepper. Cook, stirring, for 2 to 3 minutes. Gradually add 2 cups of milk or half-and-half and cook, stirring, until the sauce has thickened. Add celery salt, to taste, if desired.

 

Nutrition Facts (per serving)
892 Calories
57g Fat
18g Carbs
78g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 892
% Daily Value*
Total Fat 57g 73%
Saturated Fat 23g 114%
Cholesterol 242mg 81%
Sodium 772mg 34%
Total Carbohydrate 18g 7%
Dietary Fiber 2g 6%
Total Sugars 5g
Protein 78g
Vitamin C 43mg 217%
Calcium 136mg 10%
Iron 3mg 14%
Potassium 1312mg 28%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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