The quickest and simplest method to fill pork chops is with this recipe for baked stuffed pork chops.
| Prep Time: | 20 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 4 |
| Yield: | 4 stuffed pork chops |
Ingredients
- 2 cups whole kernel corn
- 1 ½ cups dry bread crumbs
- 1 large egg, beaten
- 2 tablespoons butter, softened
- 4 thick cut pork chops
- 1 (10.5 ounce) can condensed cream of mushroom soup
Instructions
- Gather all ingredients.
- Dotdash Meredith Food Studios
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine corn, bread crumbs, egg, and butter in a medium bowl; mix until stiff and well combined.
- Dotdash Meredith Food Studios
- Using a paring knife to cut a deep horizontal slit into each chop to create a pocket.
- Dotdash Meredith Food Studios
- Fill each pocket with corn mixture. Place chops in a cooking dish, then pour mushroom soup over top.
- Dotdash Meredith Food Studios
- Bake in the preheated oven until chops are cooked through, about 45 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
Nutrition Facts
| Calories | 475 kcal |
| Carbohydrate | 50 g |
| Cholesterol | 99 mg |
| Dietary Fiber | 3 g |
| Protein | 24 g |
| Saturated Fat | 8 g |
| Sodium | 1112 mg |
| Sugars | 6 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |
Reviews
My husband and I loved this recipe. The pork chops were so tender! I did make a couple of changes. I added Italian seasoning to the stuffing and to the tops of the pork chops as suggested by another reviewer. I doubled the amount of butter and eggs. Because it made so much stuffing, I sprinkled the rest on top of chops. I used one can of cream of mushroom soup when I put it in the oven and halfway through baking it, I added another 2/3 of a can.
Best recipe I’ve made in a long time. I used Stove-Top stuffing mix for Pork instead of making stuffing from scratch. Turned out great.
Was really good but just needed more seaoning. I added Italian seasoning in the stuffing.
Great Recipe! Super easy! I had all of the ingredients in my pantry already, so no extra trip to the grocery store. I didn’t put the mushroom soup on top until half way into cooking time, because the chops were thick and I didn’t want the coating to be dry. I also added some spices at this point. DEFINITELY MAKING AGAIN!
Worst recipes I’ve had in a long time. Too much bread crumbs to start, and could have used more butter to moisten the bread crumb mushroom soup.
As others have offered, I used store brand stuffing mix which was much more flavorful than the stuffing in the recipe. I put the soup over the chops before it went into the oven (oops!), but it didn’t affect the taste.
These were so good! I used Italian seasoned bread crumbs and next time I’ll season the chops as well. Super easy and turned out great!
These were wonderfully outrageous! I added a little shredded cheddar to the mushroom soup mixture! YUMM!!
I’ve made this several times the only thing I change is I use cornbread stuffing mix. Saves a lot of time and tates so good.
This is agood basic recipe, but it needed a few tweaks. I used a box of stove top, and added diced celery and peppers. I also sprinkled some Montreal steak spice on the chops. I used a quarter cup of chicken broth to the soup, and put ot over when the chops were almost done. I also added an egg to the stuffing to hold it together. I will definitely make it again.
I made ours with pork flavored stuffing, and covered it with cream of celery, instead, and it was delicious. This one is going to be a family favorite!
It was just ok! Felt like there was an ingredient missing to enhance the flavor of this recipe! Probably won’t make it again!
My family didn’t like it. Maybe they just aren’t a fan of “baked” porchops and prefer grilled.
Definitely add the basil, thyme and celery salt to bread crumbs. I also added parmesan to mix. I added a bit of worcestshire after and it was pretty good.
I love this recipe but I also did some changes I use my regular family thanksgiving dressing with shrimp and stuff the chops cooked about 30 minutes add my cream of mushroom with milk with my sides spinach, carrots & white corn for my Sunday dinner… husband love it
Excellent — family loved it !
So good and easy to make!!
It took a lot longer to cook…I turned the oven up to 375 and cooked with a lid on for an extra 30 min and it was perfect. Will definitely make it again…thanks!
I added parsley and basil to the stuffing mixture!
Very good. I have trouble with butterfly cuts so I placed the mixture on top of the chops. Yummy.
Great taste! Pork could’ve been a little more tender. Probably should have taken out sooner