Right Side up Stuffed Mushroom Chops

READY IN: 50mins


  • 6
    pork chops, medium thickness boneless & trimmed (1 3/4 lbs)
  • 1
    (6 ounce) package Stove Top stuffing mix
  • 1
    tablespoon brown sugar
  • Gravy (double if you want extra for potatoes)
  • 1
    (10 ounce) can cream of mushroom soup
  • 0.5
    (10 ounce) can sliced mushrooms, drained (optional)
  • 13
    cup water (or milk)
  • 2 - 2 12
  • 1
    teaspoon dried onion flakes (optional)


  • Preheat oven to broil.
  • Place chops (I tenderize mine abit) in a large rectangular pan and broil at close range about 1 minute per side. Remove chops from oven, drain excess grease from pan.
  • Reset oven to 350°F.
  • In a medium pot, prepare stuffing according to package directions, along with the brown sugar.
  • Return chops to pan and mound stuffing on top of each pork chop.
  • For the sauce, in the same pot used to prepare stuffing, combine in this order with no heat; soup, gradually stir in water (or milk) and Worcestershire sauce. Stir until blended. Spoon equally over stuffed chops.
  • Bake for 25 minutes until chops are cooked and no longer pink (30-35 minutes for thicker chops).