Pork Chop and Stuffing Casserole
Make weeknight dinners a breeze with our pork chop and stuffing casserole, a quick and comforting meal for the whole family.
Our pork chop and stuffing casserole is quick, easy, and perfect for a weeknight meal. The casserole combines a convenient boxed stuffing mix with quickly seared pork chops. A few aromatic vegetables add texture and extra flavor to the dish.
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. Serve it with a salad or steamed veggies, and you’ll have a homemade meal on the table in under an hour.
Why You’ll Like It
Quick and easy. Uses simple pantry staples and boxed stuffing for effortless prep.
One-pan convenience. Sear, assemble, and bake in the same skillet for easy cleanup.
Comfort in every bite. Moist pork chops, buttery stuffing, and aromatic vegetables create a cozy, satisfying dinner.
Ingredient Notes
- Pork chops: Boneless or bone-in both work; about ¾-inch thick is ideal for even cooking.
- Stuffing mix: Use any seasoned boxed stuffing — herb or cornbread both add great flavor.
- Vegetables: Celery, onion, and shredded carrots add color, texture, and sweetness.
- Broth: Use chicken broth or stock to moisten the stuffing; adjust if you prefer a softer texture.
How to Make Pork Chop and Stuffing Casserole
- Preheat the oven and heat a large oven-safe skillet over medium-high heat. Add oil and sear the seasoned pork chops on both sides until golden brown, then remove them to a plate.
- Reduce the heat and melt butter in the same skillet. Add the celery, onion, and carrots; cook until softened. Stir in the dry stuffing mix and pour in the broth, tossing lightly to combine. Nestle the seared pork chops on top.
- Transfer the skillet to the oven and bake until the pork chops are cooked through and the stuffing is golden and aromatic. Garnish with parsley if desired and serve warm.
Serving Suggestions
- 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.
How to Store and Reheat
Refrigerate. Store leftovers in an airtight container for up to 3 days.
Freeze? Wrap individual portions tightly and freeze for up to 2 months. Thaw overnight in the refrigerator.
To Reheat. Warm in a 325°F oven, covered, until heated through. Add a splash of broth or water if the stuffing seems dry.
Pork Chop and Stuffing Casserole
Ingredients
- 1 tablespoon Olive oil, about 3/4 inch thick
- 4 pork chops, about 3/4 inch thick
- Kosher salt and freshly ground black pepper
- 4 tablespoons butter
- 1/2 cup celery, chopped
- 1/2 cup onion, chopped
- 3/4 cup carrots, shredded
- 1 6-ounce box stuffing mix , such as Stove-Top
- 1 3/4 cups chicken broth
Instructions
- Prep the oven and heat the oil. Heat oven to 350 F. Add the olive oil to a large oven-safe skillet and place it over medium-high heat.
- Brown the chops. 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.
- Sauté the vegetables. 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.
- Finish the dish. 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.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
