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A large Staub sauté pan with seasoned stuffing and pork chops baked in the oven.

Pork Chop and Stuffing Casserole

Diana
Make weeknight dinners a breeze with this all-in-one pork chop and stuffing casserole, a quick and comforting meal for the whole family.
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Servings 4 servings
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Course Pork Chops
Cuisine American
Prep Time 10 minutes
Cook Time 24 minutes

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.
    Searing the pork chops in a large skillet or sauté pan.
  • 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.
    Sautéing the vegetables in a large skillet or sauté pan.
  • 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.
    Baked weeknight pork chop and stuffing casserole.
Keyword easy meals, pork chops, stuffing
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