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Pork Chop and Stuffing Casserole

User Rating 1 Star Rating (1 Review)


This simple combination of ingredients makes a tasty, satisfying meal. Serve these chops with mashed potatoes and a tossed salad or a side vegetable.


  • 4 pork chops, bone-in or boneless
  • salt and pepper
  • 1 tablespoon olive oil
  • 1/2 cup chopped onion
  • 2 ribs celery, chopped
  • 1/2 teaspoon dried rubbed sage
  • 1 large apple, peeled, cored, chopped
  • 1 package (6 ounces) stovetop-style stuffing mix with herbs
  • 1 1/4 cups water
  • 4 tablespoons butter
  • 1 can (10 3/4 ounces) condensed cream of celery soup mixed with 1/4 cup of water


Heat oven to 350°. Lightly grease a shallow 2 1/2-quart baking dish.

Heat the olive oil in a large skillet over medium heat; cook the pork chops for 3 to 4 minutes on each side, or until nicely browned. Remove the pork chops and arrange in a single layer in the prepared baking dish.

In the same skillet, cook the onion, celery, and apple until the onions and celery are softened. Stir in the sage. Stir in 1 1/4 cups of the water and the butter. Cook, stirring, until hot and butter has melted. Stir in the stuffing mix until well moistened. Spoon over the chops in the baking dish. Spoon the soup and water mixture evenly over the stuffing layer. Cover the casserole tightly with foil and cook for 45 minutes. Uncover and continue baking for 10 to 20 minutes longer.

Serves 4.

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Pork Chop and Stuffing Casserole
Stuffed Pork Chops With Dried Cherries and Apples
Easy Pan-Grilled Pork Chops With Spicy Rub
Country-Fried Pork & Peppers

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User Reviews

Reviews for this section have been closed.

 1 out of 5
Hardly Tasty, Member Geodie

I thought this recipe was worth trying based on the ingredients. While it was okay, it didn't have that ""Wow"" factor that would warrant making it again. It lacked flavor and was a thumbs down from all of my family. Don't waste your time or ingredients. There are better ways to prepare pork than suffocating it with stuffing and soup.

2 out of 4 people found this helpful.

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