Baked Pork Chops With Buttery Stuffing Mix

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes (includes 5 minutes resting)

Quick Ingredients

• 4 bone-in pork chops (about 1 inch thick, 8 oz each)
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1 tablespoon vegetable oil (optional, for quick sear)
• 1 (6 oz / 170 g) box stuffing mix (herb or chicken flavor)
• 1 1/2 cups low-sodium chicken broth (heated)
• 6 tablespoons unsalted butter, divided (4 tablespoons melted + 2 tablespoons for dotting)
• 1/2 cup yellow onion, finely diced
• 1/2 cup celery, finely diced
• 1/2 teaspoon dried sage
• 1/4 teaspoon dried thyme
• 1 tablespoon chopped fresh parsley (optional)

Do This

• 1. Heat oven to 375°F. Butter a 9×13-inch baking dish.
• 2. Sauté onion and celery in 1 tablespoon butter for 5 minutes; mix with stuffing mix, hot broth, and 3 tablespoons melted butter.
• 3. Spread stuffing in the dish. Season pork chops with salt, pepper, garlic powder, and paprika.
• 4. Optional: sear chops in oil 2 minutes per side for extra color; place chops on top of stuffing.
• 5. Dot chops with remaining 2 tablespoons butter. Cover tightly with foil; bake 25 minutes.
• 6. Uncover and bake 10–15 minutes more, until pork reaches 145°F in the thickest part.
• 7. Rest 5 minutes, then spoon buttery pan juices over the stuffing and serve.

---

Why You’ll Love This Recipe

• Cozy and classic: Pork chop juices and melted butter soak into the stuffing for true holiday-style comfort.
• One-pan convenience: The stuffing and pork bake together in the same dish.
• Moist, tender pork: Foil-covered baking gently cooks the chops without drying them out.
• Big flavor with simple ingredients: Box stuffing gets an upgrade with sautéed aromatics and herbs.

Grocery List

• Produce: yellow onion, celery, fresh parsley (optional)
• Dairy: unsalted butter
• Meat: bone-in pork chops (about 1 inch thick)
• Pantry: boxed stuffing mix, low-sodium chicken broth, vegetable oil (optional), kosher salt, black pepper, garlic powder, paprika, dried sage, dried thyme

Full Ingredients

Pork Chops

• 4 bone-in pork chops (about 1 inch thick; about 8 oz / 225 g each)
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1 tablespoon vegetable oil (optional, for searing)

Stuffing

• 1 (6 oz / 170 g) box stuffing mix (herb or chicken flavor)
• 1 1/2 cups low-sodium chicken broth (heated to steaming)
• 6 tablespoons unsalted butter, divided
  • 1 tablespoon for sautéing vegetables
  • 3 tablespoons melted and mixed into stuffing
  • 2 tablespoons cut into small pieces for dotting on top
• 1/2 cup yellow onion, finely diced
• 1/2 cup celery, finely diced
• 1/2 teaspoon dried sage
• 1/4 teaspoon dried thyme
• 1 tablespoon chopped fresh parsley (optional)

Step-by-Step Instructions

Step 1: Preheat the oven and prep the baking dish

Arrange a rack in the center of the oven and preheat to 375°F.

Lightly butter a 9×13-inch baking dish (or a similar 3-quart casserole dish). This helps prevent sticking and makes cleanup easier.

Step 2: Heat the broth and melt part of the butter

In a small saucepan, heat 1 1/2 cups chicken broth just until steaming (do not worry about boiling). Hot broth helps the stuffing hydrate quickly and evenly.

Melt 3 tablespoons of the butter (you can do this in the microwave in 20-second bursts, or in a small pan on the stove). Keep the remaining butter separate for sautéing and dotting on top.

Step 3: Sauté onion and celery for classic holiday flavor

In a small skillet over medium heat, melt 1 tablespoon butter. Add the diced onion and celery and cook, stirring occasionally, for 5 minutes, or until softened and fragrant (they do not need to brown).

This step gives the boxed stuffing a made-from-scratch taste and makes the whole dish smell like a cozy holiday kitchen.

Step 4: Mix the stuffing and spread it into the dish

In a large bowl, combine the stuffing mix, sautéed onion and celery, 1/2 teaspoon dried sage, 1/4 teaspoon dried thyme, and parsley (if using).

Pour in the hot broth and the 3 tablespoons melted butter. Stir until evenly moistened.

Spoon the stuffing into the prepared baking dish and spread it into an even layer. It should look generously damp, not soupy. (The pork juices will finish it as it bakes.)

Step 5: Season (and optionally sear) the pork chops

Pat the pork chops dry with paper towels. Season both sides with 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1 teaspoon garlic powder, and 1/2 teaspoon paprika.

Optional for extra flavor and color: Heat 1 tablespoon vegetable oil in a skillet over medium-high heat. Sear the chops for 2 minutes per side, just until lightly browned. (They will finish cooking in the oven.)

Step 6: Assemble, cover, and bake

Place the pork chops directly on top of the stuffing in a single layer. Dot the tops of the chops with the remaining 2 tablespoons butter (cut into small pieces so it melts and bastes evenly).

Cover the baking dish tightly with foil. Bake for 25 minutes at 375°F.

Step 7: Uncover to finish and check temperature

Remove the foil and continue baking for 10 to 15 minutes, or until the thickest part of the pork chops reaches 145°F on an instant-read thermometer.

If your chops are thinner than 1 inch, start checking at the 10-minute mark after uncovering to avoid overcooking.

Step 8: Rest, then spoon the pan juices into the stuffing

Let the dish rest for 5 minutes before serving. This helps the pork stay juicy and gives the stuffing a moment to soak up the buttery pan juices.

Serve each chop with a generous scoop of stuffing, making sure to drizzle any extra juices from the pan over the top.

Pro Tips

• Use 1-inch, bone-in chops for best results: They stay juicy and forgiving in the oven.
• Covering first is the secret: Foil traps steam so the pork cooks gently and the stuffing doesn’t dry out.
• Thermometer = perfect pork: Pull at 145°F, then rest. Overcooked chops turn tough fast.
• If the stuffing looks dry: Stir in an extra 1/4 cup hot broth right before serving.
• For a crispier top: After the pork reaches 145°F, broil on high for 1 to 2 minutes (watch closely).

Variations

• Creamy comfort version: Whisk 1/2 cup chicken broth with 1/2 cup cream of mushroom soup and drizzle over the stuffing before adding the chops.
• Apple-herb holiday twist: Add 1 cup peeled, small-diced apple and 1/4 teaspoon cinnamon to the stuffing mix (especially good with herb stuffing).
• Boneless pork chops: Use chops about 3/4 inch thick; bake covered 20 minutes, then uncover 8 to 12 minutes, checking for 145°F.

Storage & Make-Ahead

Refrigerate: Store leftover pork and stuffing in an airtight container for up to 4 days.

Reheat: For best texture, place in a baking dish, add a splash of broth (about 1 tablespoon per serving), cover with foil, and reheat at 325°F for 15 to 20 minutes, or until hot throughout. Microwave reheating works, but the pork can cook unevenly; use 50% power if possible.

Make-ahead: You can sauté the onion/celery and mix the stuffing (with broth and butter) up to 24 hours ahead. Refrigerate in a covered container. Assemble with the pork right before baking.

Freeze: Freeze cooked portions for up to 2 months. Thaw overnight in the fridge before reheating.

Nutrition (per serving)

Approximate, per serving: 520 calories, 39 g protein, 34 g carbohydrates, 24 g fat, 2 g fiber, 850 mg sodium. Values vary by stuffing brand and pork chop size.