My mom, Gloria, was a terrific home-cook. Her baked stuffed pork chops with cream of mushroom soup recipe has long been a favorite with our family, especially my sons.
I didn't make it often over the years because it never seemed to turn out as tasty as Mom's always did. One time when Mom made this dish for me I told her I just couldn't make my stuffed pork chops taste as good as hers always did. As she recited the recipe I realized I consistently omitted two critical ingredients.
There should have been applesauce in the stuffing and a little white wine in the sauce. Mom had never told me about these secret ingredients. They make all the difference in the world! Do you think she didn't tell me on purpose?
Stuffed Pork Chops with Cream of Mushroom Soup
|
|
| Baked Stuffed Pork Chops |
This stuffed pork chops recipe is easy to make and perfect comfort food for autumn and winter dinners.
Five Reasons You'll Love These Stuffed Pork Chops
It's a make-ahead dish. You can prepare the dish a day ahead and then bake it the next day. That makes this a great dish for you to prepare on the weekend for cooking early in the week. It will take an hour to bake, so you'll want to plan ahead to allow for that.
Applesauce adds sweetness and moisture to the stuffing. If you have the time, make your own applesauce to add to the stuffing and then serve extra on the side with the pork chops. If you haven't made your own applesauce before, you should start. Homemade applesauce is easy and so much tastier than jarred sauce.
White wine adds a little zip to the flavor. The part of this recipe that makes this dish special is the simple sauce made from the cream of mushroom soup mixed with a little white wine. Use chardonnay or pinot grigio wine.
You don't need potatoes or rice. You'll have plenty of flavorful stuffing to satisfy your family.
The resulting dish is flavorful and comforting. The pork chops will cook in this sauce making the chops tender and moist. Spoon a little of the sauce over the chops before serving them for a little extra flavor.
Success Tips for Baked Stuffed Pork Chops
How do you keep the pork chops from drying out? There is plenty of added moisture in this recipe from the applesauce, the soup mix, and the wine. Bake the chops covered tightly with foil and you be delighted with the result.
Can I cook the pork chops uncovered to get some crunch on the stuffing? Yes, at your own risk. I suggest removing the foil for the last 20 minutes of cooking time.
Can the wine be omitted? Yes, but it adds an additional flavor you will miss.
How long do baked stuffed pork chops need to cook? You want the pork chops to be cooked through and the sauce to be bubbling. The internal temperature of the pork chops should be 145 degrees F.
Other Pork Recipes You'll Want to Make
Thank you for using the share buttons to share this recipe on Facebook, Twitter, Pinterest, and Yummly.
Enjoy!
Stuffed pork chops are an easy way to bring a comforting dinner to the table with little prep!
Boneless pork chops are stuffed with savory stuffing, and topped with creamy mushroom soup.
Tender pork, stuffing, and a creamy mushroom sauce make the perfect easy meal.
The best-stuffed pork chops are just that, stuffed! Stuffed with flavor, all of the goodness of a great stuffing mix and the rich goodness of cream of mushroom soup!
Ingredients & Variations
PORK CHOPS
Fresh,
boneless pork chops, about 1″ thickness, are used in this recipe. Thin chops will need a bit less time, for best results, use an instant-read thermometer.
STUFFING
Packaged stuffing mix is great (and quick) in this recipe but use leftover stuffing, homemade stuffing, or
cornbread stuffing if you have it.
SAUCE
Cream of mushroom soup is poured over the stuffed chops before baking. Any kind of soup (or even alfredo sauce) can be used.
Because both the stuffing mix and the mushroom soup have salt, season the pork with pepper but go easy on the salt.
How to Cook Stuffed Pork Chops
Stuffed pork chops are super easy to make!
- Prepare stuffing per package directions & cool (or use your favorite homemade stuffing).
- Cut chops and stuff pork chops with stuffing mix and place in a greased baking pan.
- Place extra stuffing around chops in pan. Cover with mushroom soup.
- Bake until pork is cooked. (Internal temp of 145°F)
Do not overcook.
Tips for Success
- Choose uniformly sized pork chops so they all bake at the same rate.
- Overstuffing the pork chops will make the stuffing too moist and heavy.
- Go light on the stuffing! Simply place the additional stuffing in the pan and after it’s baked with the mushroom soup, serve it as a side dish or a topping on a pork chop!
- Use a thermometer and be sure not to overcook the pork.
More Favorite Chops
- Juicy Baked Pork Chops
- Fried Pork Chops with Apples
- Mushroom Pork Chops
- Grilled Pork Chops
- Crispy Breaded Pork Chops (Baked)
- Crock Pot Pork Chops
- Instant Pot Pork Chops
Did you make these Stuffed Pork Chops? Be sure to leave a rating and a comment below!
4.98 from 42 votes↑ Click
stars to rate now!
Or to leave a comment, click here!
Stuffed Pork Chops
These Pork Chops are filled with savory stuffing and topped with mushroom soup; they're perfect to feed a hungry family!
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour
- ▢ 4 boneless pork chops thick-cut, about 1”
- ▢ 6 oz box stuffing mix, any flavor or 2 cups homemade stuffing
- ▢ 10.5 oz cream of mushroom soup
- ▢ salt & black pepper to taste
Prepare stuffing mix according to box directions. Cool completely.
Preheat oven to 350°F.
Season pork chops with salt and pepper. Use a knife to butterfly the pork open and create a pocket for the stuffing.
Place 1/3 cup stuffing into each pork chop and place in a casserole dish or 9x13 pan. If you have extra stuffing, place in the pan with the pork.
Season each pork chop with pepper and top with condensed mushroom soup.
Bake for about 35* minutes or until the pork is cooked and reaches 145°F with a thermometer.
1" lean boneless center cut chops will need about 35 minutes while pork steaks or thicker cuts may need more time. Thinner cuts of pork will need less time.
Cook time can vary based on the type of chop used, for best results, use a meat thermometer to ensure pork doesn't overcook.
4.98
from 42 votes↑ Click stars to rate now!
Or to leave a comment, click here!
Calories: 326 | Carbohydrates: 15g | Protein: 31g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 93mg | Sodium: 520mg | Potassium: 1011mg | Fiber: 2g | Sugar: 2g | Vitamin A: 133IU | Calcium: 85mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dinner, Entree, Main Course, Pork
© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Recipes you'll love
About the author
Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
See more posts by Holly
Free eBook!
Subscribe to receive weekly recipes and get a FREE Bonus e-book: Quick & Easy Weeknight Meals!
You can unsubscribe anytime by clicking the “unsubscribe” link at the bottom of emails you receive.