Stove Top Pork Chop Bake

"Satisfying Pork Chop Casserole"
photo by cuppiecake1985 photo by cuppiecake1985
photo by cuppiecake1985
Ready In:
1hr 20mins


  • 4 pork chops or 4 boneless pork steaks
  • 1 (6 ounce) box Stove Top stuffing mix, prepared
  • 1 (10 1/2 ounce) can cream of mushroom soup, undiluted (I like low-sodium)
  • 14 cup milk
  • seasoning salt
  • pepper (you can use pork seasoning of choice instead salt & pepper, I use sage sometimes, don't use a lot of)


  • 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.

Questions & Replies

default avatar
  1. Timothy Prange
    Why isn't there a temperature to cook this?
  2. Jamiestinytots
    I’m going to serve it with broccoli. I’ll let you know what my husband thinks ??
  3. Nancy D.
    What temperature
  4. sljosenhans
    My question was what oven temp. There is none in the recipe. I considered the old stand by 350, but guess I will try suggestions below.
  5. katybelle513
    what temperature in the oven for this recipe pork chops and stove top stuffing and cream of mushroom soup?


  1. rosegsell
    You really should make these recipes printable.
  2. Shelley B.
    These were some of the best pork chops I have ever eaten, and my 7-year-old son cleaned his plate, too! The only changes I made were to eliminate the pepper (personal preference) and to use an entire soup can of milk so that it made extra "gravy." I used the Stovetop brand of cornbread stuffing mix. My chops were quite thin, so I found that cooking them for 35 minutes at 350 degrees covered with foil and another 10 minutes uncovered worked well for me. This is far easier than my other pork chop recipes and will now be a go-to dish in my family!
  3. Christopher F.
    I've made this a few times now, the best way was at 350, I also added 2 sliced apples on top of each chop prior to adding stuffing and soup, and I took foil off about 10 minutes early, added part cheese to the top and let that melt into the top. Comes out perfect and have made it that way 3 more times. No leftovers by the way!!!!
  4. designergal01
    Obviously the directions for this recipe are not correct. As I sit here waiting for the casserole to cook I find myself saying that I should have listened to "my inner voice" telling me to put the stuffing on top and not under the soup! Regardless dinner is what it is!! Not very pretty but I hope it will still taste good! I cooked mine at 350.
  5. Kristine R.
    Shame on me for not following my instinct. I had 2 chops. Do NOT cook for an hour. They were way overcooked. Sad


  1. April V.
    I used cream of chicken I didn't have mushroom, added onions and minced garlic to stuffing. Was delicious
  2. Elizabeth D.
    I added green beans and served over rice. Came out awesome. Every one loved it.
  3. Glenna B.
    I added a can of green beans and french-fried onions for a combination pork chop/green bean casserole. Yummy!
  4. Shelley B.
    1 soup can of milk instead of 1/4 cup
  5. s w.8183
    I used cream of celery, and added 2/3 of the milk and soup liquid...seemed to be too much...its in the oven, so we'll see...



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