Our pork chop and stuffing casserole is quick, easy, and perfect for a weeknight meal. The casserole combines convenient boxed stuffing mix with pork chops that have been quickly seared. A few aromatic vegetables add texture and extra flavor to the dish. It’s a satisfying meal that’s comforting and satisfying.
What makes this recipe a true weeknight hero is its ease. Using store-bought seasoned stuffing, you’ll save time without sacrificing taste. A quick sear on the pork chops locks in moisture and adds a delicious golden crust, while the sautéed celery, onions, and carrots bring freshness and a hint of sweetness to balance the dish. Everything comes together in one oven-safe skillet, making cleanup just as effortless as the preparation. If you don’t have a skillet that can move into the oven, no worries—you can transfer everything to a lightly oiled or buttered baking dish to bake.
Whether you’re feeding a family of 4 or cooking for 2 with leftovers, this casserole is a winner. It’s versatile, too—feel free to swap in your favorite vegetables or add a sprinkle of cheese on top for an extra layer of indulgence. Serve it with a salad or steamed veggies, and you’ll have a wholesome, homemade meal on the table in under an hour. Perfect for those nights when you want comfort without the chaos.
What to Serve With Pork Chop and Stuffing Casserole
Salad: A simple green salad with Italian dressing is an excellent choice, or serve it with a tangy coleslaw or Caesar salad.
Side Veggie: Glazed carrots can add a pleasant, slightly sweet flavor. Or serve the pork and stuffing with steamed broccoli or peas for a vibrant green color.
Sauce: Cranberry sauce complements the pork and stuffing nicely. Or warm up a jar of chicken or pork gravy for sauce lovers.
Recipe Variations
- Cranberry and Pecan: Add 1/4 cup of chopped pecans and 1/2 cup of dried cranberries to the stuffing mixture for a festive variation with crunch.
- Mushrooms: Add 1 cup of sautéed sliced mushrooms and a dash of dried thyme or herbes de Provence.
- Southwestern: Use a box of cornbread stuffing instead of herb stuffing, and add a chopped bell pepper and 1 teaspoon of chili powder to the vegetable mixture.
- Sausage: Brown 8 ounces of Italian sausage or chorizo with the vegetables for a hearty, savory boost.
- Cheese: Sprinkle shredded cheddar or Swiss cheese over the chops during the last 5 to 10 minutes of baking.
- Crunchy Topping: Add a layer of buttery panko crumbs or French-fried onions before baking.
Pork Chop and Stuffing Casserole
Make weeknight dinners a breeze with this all-in-one pork chop and stuffing casserole, a quick and comforting meal for the whole family.
- Prep Time: 10 minutes
- Cook Time: 24 minutes
- Total Time: 34 minutes
- Yield: 4 servings 1x
- Category: Pork Chops
- Method: Bake
- Cuisine: American
Ingredients
- 1 tablespoon Olive oil4 pork chops (about 3/4 inch thick)
- Kosher salt and freshly ground black pepper
- 4 tablespoons butter
- 1/2 cup chopped celery
- 1/2 cup chopped onion
- 3/4 cup shredded carrots
- 1 6-ounce box stuffing mix with herbs (such as Stove-Top)
- 1 3/4 cups chicken broth
Instructions
- Heat oven to 350 F. Add the olive oil to a large oven-safe skillet and place it over medium-high heat.
- Sprinkle both sides of the chops with salt and pepper and add them to the hot oil. Cook the pork chops for 2 to 3 minutes on each side or until browned. Remove chops to a plate.
Credit: Diana Rattray - Add the butter to the skillet and reduce heat to medium-low. Add the chopped celery, onion, and carrots; sauté for 3 to 4 minutes or until the onions are translucent.
Credit: Diana Rattray - Add the stuffing mix and chicken broth and stir to blend. Top with the pork chops and bake for 20 to 25 minutes or until the pork chops are cooked through.
Credit: Diana Rattray
Equipment
12-Inch Lodge Seasoned Cast Iron Skillet
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