Oven-Baked Pork Chops with Buttery Herb Stuffing

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 55 minutes (includes 10 minutes resting)

Quick Ingredients

• 4 bone-in pork chops (about 8 oz each, 1 1/4 to 1 1/2 inches thick)
• 2 tsp kosher salt, divided
• 1 tsp black pepper, divided
• 1 tsp garlic powder
• 1/2 tsp smoked paprika (optional)
• 4 cups day-old bread cubes (1/2-inch cubes)
• 6 tbsp unsalted butter
• 1 cup diced yellow onion
• 3/4 cup diced celery
• 2 cloves garlic, minced
• 1 tbsp chopped fresh sage (or 1 tsp dried)
• 1 tsp fresh thyme leaves (or 1/2 tsp dried)
• 1/4 cup chopped fresh parsley
• 1/2 cup low-sodium chicken broth
• 1 tbsp Dijon mustard

Do This

• 1. Heat oven to 400°F. Lightly butter a 9×13-inch baking dish.
• 2. Sauté onion and celery in butter for 6–8 minutes; add garlic and herbs for 30 seconds.
• 3. Toss with bread cubes, broth, Dijon, and seasonings until evenly moistened.
• 4. Season pork chops; sear in a hot skillet 2 minutes per side (optional but recommended).
• 5. Set chops in dish, mound stuffing on top, and bake 12–18 minutes to 145°F internal temp.
• 6. Rest 10 minutes. Broil 1–2 minutes if you want a crispier top.

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Why You’ll Love This Recipe

• Juicy, flavorful pork: The oven finishes the chops gently, and the topping helps protect them from drying out.
• Stuffing that tastes like it cooked in the pan juices: The bread absorbs buttery drippings as it roasts.
• Comfort-food vibes without fuss: Classic herb stuffing flavor, no whole bird required.
• One main, easy sides: Great with roasted green beans, applesauce, or mashed potatoes.

Grocery List

• Produce: yellow onion, celery, garlic, fresh parsley, fresh sage (optional), fresh thyme (optional)
• Dairy: unsalted butter
• Pantry: day-old crusty bread (or a sturdy loaf), low-sodium chicken broth, Dijon mustard, kosher salt, black pepper, garlic powder, smoked paprika (optional)
• Meat: bone-in center-cut pork chops (1 1/4 to 1 1/2 inches thick)

Full Ingredients

Pork Chops

• 4 bone-in center-cut pork chops (about 8 oz each, 1 1/4 to 1 1/2 inches thick)
• 1 1/2 tsp kosher salt
• 3/4 tsp freshly ground black pepper
• 1 tsp garlic powder
• 1/2 tsp smoked paprika (optional, for a subtle smoky warmth)
• 1 tbsp neutral oil (such as canola or avocado), for searing (optional but recommended)

Buttery Herb Stuffing Topping

• 4 cups day-old bread cubes (about 200 g), cut into 1/2-inch cubes
• 6 tbsp unsalted butter
• 1 cup yellow onion, diced (about 1 medium onion)
• 3/4 cup celery, diced (about 2 ribs)
• 2 cloves garlic, minced
• 1 tbsp fresh sage, finely chopped (or 1 tsp dried sage)
• 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
• 1/4 cup fresh parsley, chopped
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1/2 cup low-sodium chicken broth
• 1 tbsp Dijon mustard

For the Baking Dish

• 1 tsp butter (or nonstick spray), to grease the dish

Step-by-Step Instructions

Step 1: Preheat the oven and set up the pan

Arrange a rack in the center of the oven and preheat to 400°F. Lightly grease a 9×13-inch baking dish with 1 tsp butter (or nonstick spray). This gives you enough room for the chops to roast without steaming.

Step 2: Start the stuffing by sautéing the vegetables

In a large skillet over medium heat, melt 6 tbsp unsalted butter. Add the diced onion and diced celery and cook, stirring often, until softened and translucent, 6–8 minutes. Add the minced garlic, sage, and thyme and cook until fragrant, about 30 seconds.

Step 3: Moisten the bread cubes and cool the mixture slightly

In a large bowl, add the bread cubes. Pour the hot buttery vegetable mixture over the bread and toss well. Add the parsley, 1/2 tsp kosher salt, and 1/4 tsp black pepper.

Stir the 1 tbsp Dijon mustard into the 1/2 cup chicken broth, then drizzle it over the bread while tossing. The mixture should feel evenly moistened but not soggy; every cube should have some butter on it. Let it sit for 5 minutes while you prep the pork. (The bread will absorb the liquid and hold together better on top of the chops.)

Step 4: Season the pork chops

Pat the pork chops dry with paper towels (this helps browning and keeps the seasoning from sliding off). Season both sides with 1 1/2 tsp kosher salt, 3/4 tsp black pepper, 1 tsp garlic powder, and 1/2 tsp smoked paprika (if using).

Step 5: Sear the chops briefly for better flavor (optional but recommended)

Heat 1 tbsp neutral oil in the same skillet over medium-high heat. When the oil shimmers, add the chops and sear for 2 minutes per side. You’re not trying to cook them through here; you’re building a flavorful browned surface that will taste great under the stuffing.

Transfer the seared chops to the prepared baking dish in a single layer.

Step 6: Pile on the stuffing so it can absorb the pork juices

Divide the stuffing evenly among the chops, mounding it on top. Use your hands or a spoon to gently press it into a cohesive layer, but do not pack it tightly; a slightly loose mound lets hot air crisp the top while the bottom soaks up drippings.

If you have any browned bits and butter left in the skillet from the stuffing, scrape them over the top. That’s flavor.

Step 7: Bake until the pork is juicy and the topping is golden

Bake uncovered at 400°F until the pork reaches an internal temperature of 145°F in the thickest part (avoid touching bone), about 12–18 minutes. The exact time depends on thickness and starting temperature.

If you want a crisper topping, switch the oven to broil for 1–2 minutes at the end. Keep a close eye on it; the buttered bread can go from golden to dark quickly.

Step 8: Rest, then serve with the juices spooned over

Let the pork chops rest in the dish for 10 minutes. This keeps them juicier and gives the stuffing a final chance to drink in the drippings.

Serve each chop with its stuffing cap, and spoon any pan juices around (or lightly over) the stuffing right before serving.

Pro Tips

• Use thick chops: Aim for 1 1/4 to 1 1/2 inches thick. Thin chops cook too fast and can dry out before the topping turns golden.
• Don’t overbake: Pull the pork at 145°F, then rest 10 minutes. An instant-read thermometer is the easiest way to keep chops tender.
• Day-old bread works best: Slightly dry bread absorbs butter and broth without turning mushy. If your bread is fresh, bake cubes on a sheet pan at 300°F for 10 minutes to dry them out.
• Moist but not wet stuffing: If the bread still looks dry after adding broth, sprinkle in up to 2 more tablespoons broth. If it looks soupy, add a small handful of extra bread cubes.
• For maximum “juice absorption”: Keep the stuffing directly on the chops (not beside them) so drippings run through the bread while it roasts.

Variations

• Apple-herb stuffing: Add 1 cup peeled, small-diced apple (such as Honeycrisp) to the onion/celery and cook for 3 minutes before adding garlic and herbs.
• Sausage stuffing topping: Brown 8 oz breakfast sausage in the skillet first, then proceed with the butter/vegetables (reduce butter to 4 tbsp).
• Parmesan-crisp top: Sprinkle 1/4 cup finely grated Parmesan over the stuffing before baking for extra savory browning.

Storage & Make-Ahead

Cool leftovers to room temperature for no more than 2 hours, then refrigerate in an airtight container for up to 4 days. Reheat in a 325°F oven: place chops and stuffing in a small baking dish, add 1–2 tbsp broth or water to the bottom, cover with foil, and heat for 15–20 minutes or until hot throughout. Uncover for the last 3–5 minutes to re-crisp the topping.

Make-ahead option: prepare the stuffing mixture (without baking) up to 24 hours in advance and refrigerate. Bring it to room temperature for 20 minutes before topping and baking so it heats through evenly.

Nutrition (per serving)

Approximate, per serving: 520 calories, 43 g protein, 24 g carbohydrates, 28 g fat, 9 g saturated fat, 2 g fiber, 780 mg sodium. Values vary by brand of bread, broth, and the size/fat content of pork chops.