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5 from 3 votes

Oven Baked 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!


  • 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


  • Preheat oven to 400 degrees
  • Use a pairing 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!


This recipe makes enough to stuff 10 pork chops:
-You can stuff them all and wrap any uncooked pork chops in foil to be baked at a later date, OR
-You could stuff fewer chops and bake extra stuffing on the side to be served alongside the meal, for those who love extra stuffing!


Calories: 722kcal, Carbohydrates: 16g, Protein: 60g, Fat: 44g, Saturated Fat: 15g, Cholesterol: 209mg, Sodium: 880mg, Potassium: 1098mg, Fiber: 1g, Sugar: 5g, Vitamin A: 515IU, Vitamin C: 2.1mg, Calcium: 60mg, Iron: 2.3mg