Pork Chop and Stuffing Casserole

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.

What You’ll Like About This Recipe

• One-skillet convenience. Everything cooks in the same oven-safe skillet, reducing dishes and making the entire process streamlined from stovetop to oven.
• Classic comfort flavors. The pork chops, vegetables, and seasoned stuffing bake together so the flavors mingle, producing a cohesive, homey dish reminiscent of old-fashioned casseroles.
• Quick, weeknight-friendly preparation. With minimal chopping and a simple stovetop-to-oven workflow, dinner can be on the table in under an hour.
• Kid- and crowd-friendly. The mild flavors, soft textures, and cozy aroma appeal to a wide range of ages, making it perfect for family dinners.
• Easy to customize. You can swap broths, add herbs, use different stuffing mixes, or incorporate mushrooms or sausage for a richer variation.

Ingredient Notes

• Pork chops – Bone-in or boneless both work; choose chops about ¾ inch thick so they cook evenly without drying.
• Butter – Adds richness to the vegetable sauté and helps the stuffing brown and crisp slightly around the edges.
• Celery, onion, and carrots – Create an aromatic base that adds moisture, sweetness, and depth to the stuffing.
• Stuffing mix – A boxed mix like Stove Top works perfectly and absorbs the broth quickly. Choose chicken, herb, or cornbread depending on your flavor preference.
• Chicken broth – Provides moisture for the stuffing and carries savory flavor throughout the casserole. Low-sodium broth gives you more control over seasoning.

How to Make the Casserole

1. Heat an oven-safe skillet with oil until shimmering, then brown the pork chops on both sides. This step adds flavor and helps seal in juices.
2. Remove the chops and sauté the vegetables in butter until softened and fragrant; this builds the stuffing base.
3. Stir in the stuffing mix and broth so the crumbs hydrate and the mixture becomes evenly moistened.
4. Nestle the browned pork chops on top of the stuffing, allowing the juices to drip down as they finish baking.
5. Transfer the skillet to the oven and bake until the pork chops are tender and cooked through and the stuffing is hot and fragrant.
6. Let the casserole rest briefly before serving so the stuffing sets and the flavors settle.

Pro Tips

• Brown the chops well before baking to ensure maximum flavor and better color.
• Use low-sodium broth if your stuffing mix is already salty; this prevents an overly salty casserole.
• Add a splash of broth if the stuffing looks dry before going into the oven.
• Check the pork chops for doneness early; thinner chops may cook faster than thicker ones.
• Rest the casserole for 5 minutes before serving to help the stuffing firm slightly.

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.

Serving Suggestions

• Serve with creamed peas or broccolini for a fresh contrast.
• Add a simple green salad with Italian dressing is an excellent choice, or serve it with a tangy coleslaw or Caesar salad.
• Pair with mashed potatoes or cauliflower if you want an even heartier dinner.
• Choose applesauce or cranberry sauce as a classic, comforting side.

How to Store

• Refrigerate – Store leftovers in an airtight container for up to 3 days. The stuffing will continue to absorb moisture, so reheat with a splash of broth if needed.
• Freeze – Freeze portions tightly wrapped for up to 2 months. Thaw overnight and reheat gently in the oven.
• Reheat – Warm covered in the oven or microwave with a spoonful of broth to keep the stuffing moist.