This pork chop stuffing recipe is made to go perfectly with a pork loin chop and is complete with apples, celery, onions, and your favorite stuffing mix. What a flavorful main dish! Try it for supper tonight, following the steps included below as well as the accompanying recipe video.

How to Make Pork Chops and Stuffing Recipe

Ingredients you will need:

6 (3/4 inch thick) boneless pork loin chops
salt & pepper to taste
1 tablespoon vegetable oil
1 onion, chopped
2 stalks celery, chopped
2 apples, peeled and chopped (tart apples like Granny Smith work best)
1 (14.5 ounce) can chicken broth
1 (10.7 ounce) can cream of celery soup
1/4 cup dry white wine (optional)
6 cups herb-seasoned stuffing mix

Preheat oven to 375 degrees. Spray a 9 x 13 inch baking pan with nonstick cooking spray and set aside.

Prepare apples vegetables and apples so that they are chopped and ready to go. Try a knife from our line of Paring Knives for this task as well as our Vegetable Peeler.

Season pork chops with salt and pepper.

Heat vegetable oil in a large skillet over medium-high heat. Add pork chops and cook until browned on both sides, turning once. Remove from skillet and set aside.

Add onion and celery to skillet and cook, stirring occasionally, for 3 minutes or until onion is tender.

Add apples and cook and stir for 1 minute.

Add chicken broth, soup and optional wine and mix well. Bring to a simmer and remove from heat.

Stir in stuffing mix until well combined.

Spread stuffing mixture evenly in prepared pan.

Place pork chops on top of stuffing and pour juices from pan over pork chops. Cover with aluminum foil and bake for 30-40 minutes or until pork chops are done. Serve immediately.

Print Recipe

Pork Chops and Stuffing

This pork chop stuffing recipe is made to go perfectly with a pork loin chop and is complete with apples, celery, onions, and your favorite stuffing mix. What a flavorful main dish!

Ingredients

6 3/4 inch thick boneless pork loin chops
salt & pepper to taste
1 tablespoon vegetable oil
1 onion, chopped
2 stalks celery, chopped
2 apples, peeled and chopped (tart apples like Granny Smith work best)
1 14.5 ounce can chicken broth
1 10.7 ounce can cream of celery soup
1/4 cup dry white wine, optional
6 cups herb-seasoned stuffing mix

Instructions

Preheat oven to 375 degrees. Spray a 9 x 13 inch baking pan with nonstick cooking spray and set aside.
Prepare apples vegetables and apples so that they are chopped and ready to go.
Season pork chops with salt and pepper.
Heat vegetable oil in a large skillet over medium-high heat. Add pork chops and cook until browned on both sides, turning once. Remove from skillet and set aside.
Add onion and celery to skillet and cook, stirring occasionally, for 3 minutes or until onion is tender. Add apples and cook and stir for 1 minute.
Add chicken broth, soup and optional wine and mix well. Bring to a simmer and remove from heat.
Spread stuffing mixture evenly in prepared pan.
Place pork chops on top of stuffing and pour juices from pan over pork chops. Cover with aluminum foil and bake for 30-40 minutes or until pork chops are done. Serve immediately.

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All the Seasonings

Follow along with this video recipe for Pork Chop Stuffing to get some insider cooking tips. You’ll love this recipe!

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Pork Chops and Stuffing Video Transcript:

Hi, Kristi at the Rada kitchen, and today I’m going to be making a recipe from our recipe book, “9” x 13″, A Plan for Your Pan.” The 9″ x 13″ pan has become today’s go-to pan. It can go in the oven, it can go in the refrigerator, it can go in the freezer, and it can go in the picnic basket.

You can make everything from one dish family meals to bars that serve a crowd. And this cookbook has 120 one size fits all recipes for your 9″ x 13″ pan. Today I’m going to be using Rada’s Rectangular Baker, it’s 9″ x 13″.

This can go from the oven to the refrigerator to the freezer also, and it doesn’t require any pre-seasoning. Today I’m going to make pork chops and stuffing.

The ingredients you’ll need include six cups of herb seasoned stuffing mix, a tablespoon of vegetable oil, a 10 ¾ ounce can of cream of celery soup, a 14 ½ ounce can of chicken broth, salt and pepper to taste, two apples, you want to use a tart apple, I’m going to use the granny smith, an onion, two stalks of celery, and six boneless pork loin chops that have been cut to ¾ of an inch thick.

The first thing you’ll need to do is chop your celery, onions and apples. With the French Chef Knife, it’s easy. And I like to use the leafy part, because these are going to get sautéed in a pan.

I like to use the cutting board. They’re so inexpensive you can have several on hand. I’m also going to use the French Chef Knife to chop up the onion. If you cut the end off, it kind of pulls the peeling away from the onion.

Then we need to peel and chop the apples. I’m going to use the Rada Vegetable Peeler. This vegetable peeler can be used by left and right handed users. It is really the world’s best vegetable peeler. You can also use it to make chocolate curls, peel carrots; I’ve even made butter curls with it.

And with our popular Super Parer, it has a large, easy to grip handle, it’s easy to maneuver, let’s get out that core. This cutting board flexes too, so you can easily put it in a pan or on a plate. So next, you’ll want to heat your oven to 375 degrees. And if you’re not using a rectangular baker from Rada, you’ll need to preseason your 9″ x 13″ pan with some cooking spray. We’re going to season our pork chops with salt and pepper.

So in a large sauce pan on medium high heat, heat your one tablespoon of vegetable oil, and then we’re going to brown the pork chops. You only have to turn them once. So once your pork chops are brown, you’ll remove them from the skillet onto a plate. Now we’re going to add our onion and celery to this pan.

Now you’re going to add the onions and celery to the skillet, and cook that for about three minutes, or until your onions get tender. As you can see, it’s nice and brown, onions are nice and tender, and now I’ll add the apples.

You’ll stir and cook this for about one minute. Now to this we’re going to add our chicken broth and cream of celery soup. Once you have this well mixed, you’ll bring it to a simmer, and then remove it from the heat, and then you’ll add the six cups of the herb seasoned stuffing.

So once you have the stuffing mixed with your apples and onion and celery, you’ll put it in the bottom of your prepared 9″ by 13″ inch pan. Then you’ll place your pork chops on top of that.

Now cover this with aluminum foil, put it in the 375 degree oven for 30-40 minutes, and it’s ready to serve.

Pork chops and stuffing, one of the 120 one size fits all recipes in the “9” x 13″ A Plan for Your Pan” cookbook.

End of Pork Chop with Stuffing Video Transcript.

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