Get my Cookbooks! Stuffed Pork Chops
These Oven Baked Pork Chops are filled with savory cranberry sausage stuffing. They only take 20 minutes to bake and make a perfect easy dinner!
Stuffed Pork Chops
I love eating pork chops in ALL of the ways. Smothered Pork Chops, French Onion Pork Chops, and of course, these stuffed pork chops.
I love that this recipe is so quick and easy, and the stuffing adds so much flavor.
What kind of Pork Chops Are Best to Stuff?
Boneless pork chops of regular thickness work perfectly well for stuffing, no need to purchase the extra thick ones.
Use a paring knife to create a pocket into the pork chops that will hold a good amount of filing.
How Long Do You Bake Pork Chops?
Boneless pork chops take 15-20 minutes to bake in a 400 degree oven.
Freezing Stuffed Pork Chops
Stuffed Pork Chops make a great freezer food. Wrap each stuffed/unbaked pork chop in foil and place it in a labeled freezer bag. It’s best to use them within 3 months.
When you’re ready to serve them, simply let them defrost in the refrigerator overnight, uncover them, and bake them as instructed in the recipe below!
Using Leftover Stuffing
This recipe is a is a great way to use up leftover stuffing.
If you would like to avoid overcooking the stuffing since this is the second time around, I recommend searing the pork chops over medium heat for just a few minutes on each side to give it texture and color.
Then stuff them and bake them and bake as outlined.
Storing Leftovers
Refrigerate leftovers in an airtight container and use within 3 days, or freeze and use within 3 months.
What to Serve with Stuffed Pork Chops
- Homemade Mashed Potatoes
- Twice Baked Potato Casserole
- Buttermilk or Cheddar Bay Biscuits
- Cheesy Scalloped Potatoes
- Roasted Carrots, Green Beans, Broccoli, or Brussels Sprouts
Try These Next!
-
- Tuna Noodle Casserole
-
- Broccoli Pasta
-
- One Pot Taco Pasta
-
- Ground Beef Stroganoff
-
- Smothered Chicken
-
- Baked Tacos
Get My Free E-Book!
- I’ve got a FREE e-Book with 7 super popular dinner recipes! Click here to join my email list and I’ll send your e-Book right over!
- And be sure to follow me on Instagram, Pinterest, & Facebook!
Oven Baked Stuffed Pork Chops
Ingredients
- 10 boneless pork chops
- 4 Tablespoons olive oil
Stuffing:
- ¼ cup diced onions, cooked until softened
- ¼ cup diced celery, cooked until softened
- ½ cup cooked sausage, diced
- 6 oz. Martin’s Potatobred Stuffing
- 1/2 can cream of chicken soup
- 3 Tablespoons butter, melted
- 1/3 cup chicken broth
- 1/3 cup sour cream
- ¼ cup dried cranberries
- 2 teaspoons dried rosemary
- Salt/Pepper, to taste
Pork Seasoning Mix
- 1 teaspoon Rosemary
- ¾ teaspoon oregano
- ¾ teaspoon thyme
- ¾ teaspoon sage
- 1/8 teaspoon nutmeg
- 1/8 teaspoon pepper
- ½ teaspoon salt
Instructions
- Preheat oven to 400 degrees
- Use a paring knife to slice into the side of each pork chop to create a pocket for the stuffing.
- Add all stuffing ingredients to a large bowl until just combined, don’t overmix.
- Scoop the stuffing into each pork chop, you’ll be able to stuff it with more than you think! Place the pork chops in a baking dish.
- Add 4 Tablespoons of olive oil to a medium bowl along with the pork seasoning ingredients. Use a pastry brush to brush it over the pork chops.
- Bake, uncovered, for 15-20 minutes, until the top of the pork chops begin to turn golden brown.
- Serve with roasted potatoes and green beans and enjoy!
I made this tonight for dinner and my family raved about it! I doubled the recipe and omitted the sausage and added raisins in the stuffing. Also, I didn’t have cornbread stuffing, so I just used seasoned bread. I cut my chops about 1 1/2 inch thickness from a boneless pork roast. Because they were so thick I seared them first before baking in the oven for 15 minutes. I have 10 more chops stuffed and in the freezer for more meals. Already looking forward to having this again soon!
I’m so happy the family raved over it Dora, nice work! Thanks for sharing your tweaks. I love that you have more chops in the freezer ready to go. Thanks so much for taking the time to leave a review!🩷
Love your idea to add raisins and omit the sausage. That’s how my grandmother made her bread (not cornbread) stuffing and it’s delicious.
Recipe cooking instructions conflict:
(1) cook 350 cover, then later
(2) cook 400 uncovered
Which is it?
Hi Janie, my apologies, 400 uncovered is correct 🙂
I love stuffed pork chops! However, I don’t typically have, or buy, stuffing. It’s only 6oz- would breadcrumbs or toasted bread chunks work similarly ya think? Love your recipes! Thank you
Hi Miranda! Stuffing comes in 6 oz. boxes so you wouldn’t have to purchase more than is needed to make this recipe. They also have homemade stuffing recipes online which would be a bit more involved, but you could go that route as well! 🙂
do I use a shallow pan to bake pork chops in?
Hi Lorie, a shallow pan would be just fine! 🙂
I made this recipe tonight and I am blown away!! It is delicious! I didn’t change a thing. I wonder if there is a sauce that could be made for it, as mine was kind of dry. I cooked it longer than suggested, because I couldn’t believe that this could be cooked in 15 to 20 minutes, so that may be why it is dry. But, I still think a sauce of some kind would enhance the flavors.
Hey Becky! I am so happy that you enjoyed this recipe!! Next time, you could definitely prepare one of my gravy recipes while the pork chops are baking- you don’t need drippings and I think gravy would pair nicely with the stuffing/pork chops! 🙂 Thank you so much for taking the time to leave this review! -Stephanie
this does not explain this recipe good at all half the things in the recipe you dont tell what to do with very disappointed
Hi Carmela, there is a section for the stuffing ingredients, step 3 indicates that you are to combine those ingredients. Step 4 indicates that you’re to stuff the pork chops with it. There is another section for the pork seasoning ingredients and step 5 indicates to combine those seasonings with olive oil and brush it over the pork chops. That’s really how you use every ingredient in the recipe, so I’m not quite sure where the confusion occurred, but my apologies. I can’t seem to find a way to simplify it further.
What kind of sausage did you use? It just kind of threw me for a loop because im used to ground sausage being used. Thanks! Planning on making this this weekend!
Hey Emily! I use Banquet Brown n’ Serve sausage links from the freezer section and I dice it up!
Awesome! Thanks for getting back to me so fast!
This was wonderful!
I took the liberty to change a few ingredients however. I used bone in thick chops, and I took the time to make tiny slits in the skin of the meat… and I didnt have any of the called for stuffing so I just used what I had in the cupboard, stove top chicken flavored. I followed everything else to the T and was rewarded with perfect chops!
Thank you so much for this recipe!
Hi Jude! I’m so glad you enjoyed this one, thanks so much for the review!😀
I made these for dinner tonight….my first time making stuffed chops and there were very tasty.
I used cornbread stuffing, browned the sausage and then added in the onion/celery (didn’t drain the sausage but cut back the butter) along with 1/4 of chopped apple. Once those softened, I added the other wet ingredients to the pan and then mixed it all into the pan stuffing mix. I was only making 4 chops and put the rest of the stuffing in a pan to bake. Served with mashed potatoes and peas. Everyone enjoyed, thanks for the recipe!
Hi Becca! I’m so happy that you enjoyed this and thank you so much for taking the time to share your process and leave a review! I truly appreciate it, thanks so much- take care! -Stephanie
I’m definitely a fan! I love how straight forward directions are as well.. so delicious too!
Hi Lori!!! That’s excellent to hear! I’m so happy that you found the instructions easy to follow, I try!!! Thanks for your comment! -Stephanie