Best 10 Baked Pork Chops With Stove Top Stuffing Recipes

BAKED PORK CHOPS WITH STUFFING

Steps:

• In a skillet, brown the pork chops in oil. Place chops in an ungreased shallow baking pan. Toss bread cubes, butter, broth, celery, onion and poultry seasoning. Mound about 1/2 cup stuffing on each pork chop. , Combine soup and water; pour over chops. Cover and bake at 350° for 30 minutes. Uncover; bake 10-15 minutes longer or until juices run clear and a thermometer reads 160° to 170°.

STOVE TOP PORK CHOP BAKE

Steps:

• Season chops with salt & pepper, brown in lightly oiled skillet.
• Place in 9x13 pan sprayed with cooking spray.
• Preheat oven to 350 deg.
• Prepare Stove-Top according to package, spoon over chops.
• Mix soup and milk in bowl, pour over top.
• Cover with foil and bake 1hr, or a little more until pork has reached safe internal temperature. You can bake longer for increased tenderness if desired, chops will be moist. You can also uncover last 20 mins or so of baking for top of casserole to brown.

STOVE TOP STUFFED PORK CHOPS

Steps:

• Prepare stove top stuffing according to directions.
• Season pork chops lightly with salt and black pepper. Add the chops to the frying pan and cook for 4-5 minutes on each side. A minute before chops are done, add garlic to the pan.
• Place chops into an oiled baking dish. Mix soup with thyme and spoon over chops. Top with stuffing and sprinkle with garlic, parsley and shredded cheese.
• Bake Stove Top Stuffed Pork Chops uncovered for about 25 minutes in 350 F oven or until pork chops are done.

OVEN-BAKED STUFFED PORK CHOPS

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Place pork chops in a large bowl and season all sides with adobo seasoning, sazon seasoning, garlic powder, pepper, and salt; add 2 tablespoons Italian dressing and flip to coat.
• Bring 1 1/2 cups water and margarine to a boil in a saucepan; add stuffing mix and cover. Remove saucepan from heat and set aside until stuffing absorbs water, about 5 minutes; fluff with a fork.
• Remove pork chops from bowl, reserving liquid and seasonings. Lay each pork chop flat on cutting board and with a sharp knife held parallel to the board, cut a pocket into the pork, leaving 3 sides intact. Stuff each pork chop with stuffing and close pocket using a toothpick.
• Arrange pork chops on a baking sheet. Mix remaining 1 tablespoon Italian dressing and 1 tablespoon water with reserved juices from pork chops; pour over pork chops.
• Bake in the preheated oven until pork chops are cooked through, 25 to 35 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

EASY BAKED PORK CHOPS WITH STUFFING

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Arrange butter into the bottom of a cast iron Dutch oven. Spread dry stuffing mix over the butter to cover the bottom of the pot. Place pork chops onto the layer of stuffing mix. Pour tomatoes over the pork chops.
• Bake until chops are slightly pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Season with salt and pepper.

PORK CHOP AND STUFFING CASSEROLE

Steps:

• Brown chops.
• Remove and add water to the frying pan.
• Place chops in a single layer in a baking dish.
• In a bowl,mix the vegetable packet from from the Stove Top mix with 1 cup very hot water and 1/2 stick melted butter.
• Then add contents of crumb packet.
• Mix well.
• For as many chops,make a ball of stuffing and place on top of each chop.
• Put soup into skillet containing the drippings,mix and pour over the chops and stuffing.
• Bake uncovered, 1 to 1 1/2 hours at 350 degrees.

STUFFING-STUFFED PORK CHOPS

Steps:

• Cut a pocket in each chop by slicing almost to the bone. Fill each chop with 1/2 cup stuffing; secure with toothpicks if necessary. Sprinkle with pepper., In a large ovenproof skillet, brown chops in oil. Bake, uncovered, at 350° for 25-30 minutes or until a thermometer reads 160°. Remove pork chops and set aside. Keep warm., In the same skillet, cook garlic and thyme in pan drippings over medium heat for 1 minute. Add wine, stirring to loosen browned bits from pan. In a small bowl, combine flour and broth until smooth. Gradually add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened., Remove toothpicks from pork chops; serve chops with gravy.

STUFFED PORK CHOPS (WITH STOVETOP STUFFING) RECIPE - (4.5/5)

Steps:

• Put pork chops in a 9x13" baking pan. Make stuffing as directed on pkg. Cool to room temperature. Add sour cream and soup. Mix well. Add sage and salt and pepper, and mix again (add sautéed mushrooms and peppers - optional). Put stuffing on top of pork chops, or slice pork chops horizontally, and put stuffing in the middle of each one, and put in oven. (i liked putting it on top instead, yes it will be a lot of stuffing on top but it will cook right don't worry!) Cook at 350, for 1 hr., or until no longer pink in the middle.

STUFFING-TOPPED PORK CHOPS

Steps:

• Heat oven to 350°F.
• Brown chops in hot oil in skillet on medium-high heat 3 min. on each side. Place in 13x9-inch baking dish sprayed with cooking spray.
• Prepare stuffing as directed on package; stir in soup. Spread over chops.
• Bake 20 min.; top with cheese. Bake 10 min. or until chops are done (145°F). Let stand 3 min. before serving.

STOVE TOP PORK CHOP & STUFFING SKILLET

Steps:

• Brown chops in hot oil in large skillet on high heat. Reduce heat to medium-high; cook 5 min. on each side or until chops are done (145°F), adding onions for the last 5 min. Remove chops from skillet, reserving onions in skillet; cover chops to keep warm.
• Add carrots and water to skillet; stir. Bring to boil. Add stuffing mix; stir just until moistened.
• Return chops to skillet; top with cheese. Reduce heat to low; cover. Cook 5 min. or until cheese is melted.