Baked Pork Chops with Stuffing

    1 hour 15 min

    The perfect pork chop recipe, which is great for any day of the week. A decent helping of stuffing is pressed onto pork chops, then baked in a creamy white sauce. Serve with mashed potatoes or rice.

    29 people made this

    Serves: 6 

    • 225g fresh mushrooms, sliced
    • 1 onion, chopped
    • 4 tablespoons dry sherry or to taste
    • 2 tablespoons plain flour or as needed
    • 150ml milk or as needed
    • 1 (295g) tin cream of mushroom condensed soup
    • 3 (130g) boxes sage, onion and apple stuffing
    • 50g butter
    • 6 boneless pork chops
    • 125ml water
    • 1 (295g) tin cream of mushroom condensed soup
    • 150ml milk

    Prep:20min  ›  Cook:55min  ›  Ready in:1hr15min 

    1. Preheat oven to 190 C / Gas 5. Spray a 23x33cm or similar sized baking dish with oil spray.
    2. In a large saucepan over medium-low heat, cook and stir the mushrooms and onion until the mushrooms are soft and have given up their liquid, about 5 minutes. Stir in the sherry, bring to the boil and simmer until the onions are tender, 2 to 3 more minutes. Sprinkle flour over the mixture and cook, stirring constantly until thick. Gradually mix in 150ml milk to make a creamy sauce, stirring constantly to avoid burning. Mix in 1 tin of soup and the stuffing mix. Bring to a simmer and cook until the stuffing mix is moist, about 5 minutes.
    3. Melt butter over medium heat in a large frying pan until no longer foamy and pan-fry the chops until browned but not cooked through, about 5 minutes per side. Transfer the chops to the prepared baking dish. Stir water into the frying pan, bring to the boil and scrape and dissolve any flavour bits left in the frying pan. Let the mixture boil until reduced by half, about 10 minutes. Pour the frying pan drippings into the stuffing mix and mix thoroughly.
    4. Scoop up generous amounts of stuffing and mound on each chop. Whisk together 1 tin of soup with 150ml milk and pour the soup mixture over each chop to cover.
    5. Bake in the preheated oven until chops are tender and cooked through, about 20 minutes. An instant-read thermometer inserted into the centre of a chop should read at least 74 degrees C.

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    Reviews in English (24)


    I'm the submitter of this recipe and I'd like to note that when you stir in the mushroom soup and the stuffing into the "creamy gravy" cannot simmer this. Just cook it for a few min. I wish I had more control over the editing process of my father's recipe as some things have been changed (like words and time). This really is a recipe that you just eye ball as it cooks. For example, it may take less than 10 min for your pan drippings to reduce by half. Otherwise, a big thanks to the AR staff for publishing my father's recipe!! :D  -  12 Jun 2010  (Review from Allrecipes US | Canada)


    I made these for supper last night, and I thought they were, in fact, CRAZY good. Based on what I had on-hand, I had to rearrange things a little, but I tried to keep as close to the recipe as I could. I browned the chops first, then made the sauce and stuffing mixture. I didn't have cream of mushroom soup on hand, so I nearly tripled the sauce recipe (actually used 1/3 cup sherry, 1/3 cup flour, and about 3 cups milk), and seasoned with No-Salt Seasoning, also from this site, plus a little salt and pepper. I removed about 1 1/2 cups of the sauce from the pan before stirring in the stuffing mix. Topped the chops with the stuffing mixture, one slice of provolone cheese, and the remaining gravy. It was absolutely WONDERFUL, and as much as I hated to deviate from your father's recipe, I'm so glad you shared it, and I'm glad it led to such a great meal for us. Can't wait to try the original version, too - hopefully next time I'll be better prepared and have all the stuff ready! Thanks for sharing, Pam!  -  02 Dec 2010  (Review from Allrecipes US | Canada)


    The stuffing was amazing! I used bone in chops because that was all I had...not the best thing to do. We had to scrape the stuffing off so we could see where to cut the chop. Very tasty though...I will make again with boneless chops as the recipe calls for.  -  24 Jan 2011  (Review from Allrecipes US | Canada)