4-Ingredient Oven-Baked Pork Chop Stuffing Bake

Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with cooking spray or a bit of oil.

In a medium bowl, prepare the stuffing mix by combining the dry stuffing with the chicken broth (or water), following the liquid amount suggested on the box. Stir until everything is moistened and let it sit for a couple of minutes to absorb.

Spread the prepared stuffing evenly in the bottom of the greased baking dish, pressing it lightly into an even layer.

Lay the pork chops on top of the stuffing in a single layer. If they overlap a little, that’s okay, but try to give each chop some space.

In a small bowl, stir the cream of mushroom soup to loosen it (you can add 1–2 tablespoons of water or broth if you want it a bit thinner). Spoon the soup evenly over the tops of the pork chops, spreading it so each chop is mostly covered.

Cover the baking dish tightly with foil and bake in the preheated oven for 25 minutes.

After 25 minutes, remove the foil and continue baking for another 15–20 minutes, or until the pork chops are cooked through (internal temperature reaches 145°F/63°C) and the stuffing is hot and lightly browned around the edges.

Remove from the oven and let the dish rest for about 5 minutes before serving. This helps the juices settle and makes it easier to scoop out neat portions of pork chop with a bed of stuffing underneath.

• For picky eaters: Use cream of chicken or cream of celery soup if your crew isn’t a fan of mushrooms. You can also cut the pork into bite-sized pieces before baking so little ones don’t have to tackle a whole chop. • Extra veggie boost: Stir 1–2 cups of frozen mixed vegetables (like peas, carrots, and corn) or frozen green beans into the stuffing before spreading it in the baking dish. It’s an easy way to sneak in more color and nutrition. • Apple & onion twist: For a slightly sweeter, fall-inspired version, sauté 1 small sliced onion and 1 chopped apple in a bit of butter until softened, then mix them into the stuffing before baking. This pairs especially well if you use pork stuffing or savory herb stuffing mix. • Cheesy topping: During the last 5–10 minutes of baking, sprinkle 1/2 to 1 cup of shredded cheddar or mozzarella cheese over the top. This makes the dish extra cozy and kid-friendly. • Different stuffing flavors: Try cornbread stuffing for a sweeter, Southern-style bake, or savory herb stuffing for more classic holiday flavors. Use whatever you have on hand in the pantry. • Make-ahead tip: Assemble the dish earlier in the day (through spreading the soup over the pork chops), cover, and refrigerate. When you’re ready to bake, add about 5–10 extra minutes to the covered baking time since it will be starting cold from the fridge.