Stuffed Pork Chops

I have made this recipe several times now, and it's always perfect! My only modifications are browning the onions and celery in the butter before tossing the stuffing together and using Cream Soup Substitute thinned with chicken broth in lieu of the condensed soup and water mixture. It can be prepared ahead of time and refrigerated overnight; just add 15 minutes of extra covered cooking time if you're putting it in the oven straight out of the fridge. Last night, I served it with Dressed Baked Beets, and the flavors worked very well together.

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I used Stove Top Stuffing for pork instead of the bread cubes. I also substituted milk for water, and it made the sauce turn out thicker and more like gravy. It turned out fantastic! We will definitely be using this recipe again!

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These were absolutly hands down awesome. I'm not a stuffing person and neither are my children but mu husband like stuffing so figured lets try it. I took another cooks advice and I did fat free half n half instead of water with the soup and added some sauteed mushrooms. Will def be cooking again!

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This was so good! We liked it alot. It was also pretty easy to make. I used cream of chicken because my daughter doesn't like mushrooms and mixed it with a half can of milk instead of water. I seasoned my chops with garlic, onion powder and paprika before I browned them. I used Italian Style Roasted Garlic stuffing from stove top instead of making it from scratch (I'm lazy plus I've had a box of that stuff hanging around forever). I served my pork chops with linguine. I made a sauce for the linguine with another can of soup, 2 Tbsp of butter, garlic powder, parsley and a half cup of milk. It was just perfect to go with the chops. Thanks so much for posting such an easy, yummy recipe.

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This was outstanding! I was looking for a recipe for stuffed veal chops when I found this. With the tips from Pat the Bone Man and your recipe it came out great. I also used more onion and chix stock in my stuffing and more S&P as others said, and some ground sage. I used the lower temp, longer cooking time as my 2" chops were quit thick. They came out with the stuffing crispy on top, moist (but not mushy!) inside, and the chops themselves were juicy and tender. This is a restaurant quality, boss for dinner kind of meal. We served with a sweet and yukon potato mash and peas. What a meal! I can't wait to make this again! Big thanks!

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I enjoyed this very much though my BH didn't. He felt it was too mushy. I used the cream of celery soup since I don't care for the other that much anymore. Used it too much in my younger days. I would however change it to something more pork gravy-like the next time. Thanks for posting, will be doing this again sometime.

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Very good! Made as written. I really liked the simple bread stuffing. Much better tasting than Stove Top. Thanks for posting.

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I fixed this according to the recipe. It was really good. I cut a pocket in the pork chops and stuffed them, and the little bit that was left I placed in the center of the skillet between the pork chops. Also, to make it a bit more healthy, I used 100% whole wheat bread and 98% fat free cream of mushroom soup. I served it with green beans mixed with onion, garlic and a little bit of cooked bacon. My hubby really enjoyed it. I will probably make it again.

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Prepared exactly as directed and it was great! I thought it would turn out pretty bland, but it was very flavorful. Served with glazed carrots - yum!

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These came out looking gorgeous & tasting delicious. I made a little more stuffing and added some dried thyme to the mix, then piled it high on top of two thick boneless pork chops. The stuffing held firm to the chops & the gravy was perfect. What an all-around great meal!

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YUM! This was an AMAZING meal. Only addition was a sprinkle of celery seed, which I added to the stuffing. I served the stuffing clumped on top of the chops with the gravy drizzled over. Beautiful presentation and it was out of this world delicious. This will be a regular meal in our house from now on. Everyone loved it.

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This is delicious comfort food! I made it exactly as stated and it turned out beautifully. Thank you so much for sharing this recipe with us TiaGem, it's a keeper! :)

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These were delish! I added 1 tsp of minced garlic, 1 tsp lea and perrins, 1/2 cup sour cream, 1 tbl of Cognac, 1/3 cup of chicken broth instead of water. Scrumptious to say the list. I made my own stuffing. Kids will have it again and gave it 10 stars up lol!!! Thanks for posting.

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My family loved it! I did make some changes however: I used Stove Top rather than making my own stuffing. After browning pork chops, I added 1 Tbslp. butter and olive oil to pan and sauted the diced celery and onion. Added 1/3 Cup chicken broth to the celery and onions and let them cook just a little longer. Because I did not dice them as finely as I should have I used and immersion blender to smooth them out in the broth. Then stirred in the soup and heated through. Poured this mixture over the chops and stuffing. WOW! Really easy and tasted like I'd worked for hours. YUMMY!

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Very good. Before browning, I infused the oil with tumeric, thyme and garlic powder. I used prepared stuffing as well, but it turned out great - everyone loved it, especially my stuffing-loving husband I don't really care for stuffing, be it homemade or prepackaged. But it will make the monthly rotation - that's how much my family enjoyed it!

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I made this tonight and my family loved this. I did cook the onions and celery in a little butter first. Other than cooking the veggies I followed the reciped and it turned out GREAT!!

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Great recipe!! I always saute my onions/celery with nice swim in butter before they meet the bread cubes coated in lots of poultry seasoning. I made 2 changes, (1) cream of chix soup (instead b/c I had it on hand) and (2) I only used it over the pork chops not the stuffing b/c I love stuffing as is! Thank you for a fab dab recipe!

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WOW! This was fantastic! My family aren't really pork eaters, but I had been to the butcher and bought some chops 1" thick...what to do. Well, my family went crazy for these, even my youngest, pickest LOVED this. My husband even commented on the beauty of the dish. I used cream of celery (it was handy) soup and I deglazed the pan with some white wine as mentioned by another reviewer. We had mashed potatoes, green beans and crescent rolls - perfect Sunday (or anyday) dinner!

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This was very good comfort food. I did make it with bread cubes from some stale bread I needed to use up. I toasted the cubes for 15 minutes in the preheated oven, then added the aromatics. Because it wasn't a boxed mix, I added a tsp of salt, but it probably could have used a little more, especially since I used unsalted chicken stock. I did this in my dutch oven by sauteeing the onion and celery, then removed to a bowl with the bread crumbs. I seared the pork chops in the dutch oven, then put the stuffing on top and poured the gravy over top. Cooked at 325 for an hour covered, then browned it at 400 for 15 minutes. As a bonus, my house smells delicious!

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