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Baked Stuffed Pork Chops

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Donna Urso
My mom, Gloria, was a terrific home cook.  Her baked stuffed pork chops with cream of mushroom soup recipe has long been a favorite with our family, especially my sons.  

I didn't make it often over the years because it never seemed to turn out as tasty as Mom's always did.  One time when Mom made this dish for me I told her I just couldn't make my stuffed pork chops taste as good as hers always did.  As she recited the recipe I realized I consistently omitted two critical ingredients.  

There should have been applesauce in the stuffing and a little white wine in the sauce.  Mom had never told me about these secret ingredients. They make all the difference in the world! Do you think she didn't tell me on purpose?

 Stuffed Pork Chops with Cream of Mushroom Soup

Baked Stuffed Pork Chops
Baked Stuffed Pork Chops

This stuffed pork chops recipe is easy to make and the perfect comfort food for autumn and winter dinners. 

Five Reasons You'll Love These Stuffed Pork Chops

It's a make-ahead dish. You can prepare the dish a day ahead and then bake it the next day.  That makes this a great dish for you to prepare on the weekend for cooking early in the week.  It will take an hour to bake, so you'll want to plan ahead to allow for that.

Applesauce adds sweetness and moisture to the stuffing. If you have the time, make your own applesauce to add to the stuffing and then serve extra on the side with the pork chops. If you haven't made your own applesauce before, you should start.  Homemade applesauce is easy and so much tastier than jarred sauce.
Baked Stuffed Pork Chops

White wine adds a little zip to the flavor. The part of this recipe that makes this dish special is the simple sauce made from the cream of mushroom soup mixed with a little white wine.  Use chardonnay or Pinot Grigio wine.

You don't need potatoes or rice.  You'll have plenty of flavorful stuffing to satisfy your family.

The resulting dish is flavorful and comforting. The pork chops will cook in this sauce making the chops tender and moist.  Spoon a little of the sauce over the chops before serving them for a little extra flavor.

Success Tips for Baked Stuffed Pork Chops 

How do you keep the pork chops from drying out?  There is plenty of added moisture in this recipe from the applesauce, the soup mix, and the wine.  Bake the chops covered tightly with foil and you be delighted with the result.

Can I cook the pork chops uncovered to get some crunch on the stuffing?  Yes, at your own risk.  I suggest removing the foil for the last 20 minutes of cooking time.

Can the wine be omitted?  Yes, but it adds an additional flavor you will miss.  

How long do baked stuffed pork chops need to cook?  You want the pork chops to be cooked through and the sauce to be bubbling.  The internal temperature of the pork chops should be 145 degrees F.

Other Pork Recipes You'll Want to Make

Smothered Pork Chops with Caramelized Onions and Provolone, Pork Chops and Rice, Bacon Wrapped Pork Loin

Pork chops smothered in caramelized onions and Provolone cheese, Click here for the Smothered Pork Chops recipe.
A pork loin wrapped in bacon with chili-lime flavors. Click here for the Bacon-wrapped Chili Lime Pork Loin recipe,
A tasty one-pan pork chops and rice dinner. Click here for the Forgotten Pork Chops recipe.

Baked Stuffed Pork Chops Recipe

stuffed pork chops, one-pan pork chops, pork chops with cream of mushroom soup
dinner
American
Yield: 4 servings
Author: Donna Urso
Baked Stuffed Pork Chops

Baked Stuffed Pork Chops

An easy-baked pork chop recipe with a savory stuffing and mushroom sauce that is perfect for a family dinner.
Prep time: 20 MinCook time: 60 MinTotal time: 1 H & 20 M

Ingredients

Instructions

  1. Preheat oven to 350 degrees F.
  2. Heat the butter and oil together over medium-high heat.
  3. Season the pork chops with salt and pepper. Brown both sides of the pork chops and then remove them from the pan.
  4. To the same pan, add the onion and celery. Saute vegetables 3-5 minutes until soft and translucent.
  5. Add the seasoned stuffing mix, chicken broth, and applesauce. Stir to combine and taste for seasoning. Remove the pan from the heat.
  6. Mix together the mushroom soup and white wine. You can skip the wine, but it will make a difference in the end result.
  7. Place the pork chops in a baking dish and pour the sauce around the chops. Spoon the stuffing mix on top of the pork chops.
  8. Cover tightly with aluminum foil and bake for 45-60 minutes, until the pork chops are cooked through and the sauce is bubbly. You want them to have an internal temperature of 145 degrees F.
  9. Serve with your favorite vegetable and watch your family gobble it all up!

Nutrition Facts

Calories

611.91

Fat (grams)

31.46 g

Sat. Fat (grams)

9.23 g

Carbs (grams)

28.14 g

Fiber (grams)

1.91 g

Net carbs

26.23 g

Sugar (grams)

12.17 g

Protein (grams)

46.63 g

Sodium (milligrams)

1448.54 mg

Cholesterol (grams)

143.21 mg

Nutrional information is approximate.

Similar Recipes

Weeknight Chicken Parmesan

Forgotten Pork Chops

Shepherd's Pie

https://www.justonedonna.com/2017/09/baked-stuffed-pork-chops-family-favorite.html
©Just One Donna

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Enjoy!

Comments

  1. AnonymousMarch 26, 2024 at 7:37 PM

    I made this tonight for dinner. I made it as directed by the recipe. It was good, but next time I will leave out the applesauce. It didn’t add anything except unwanted sweetness to the dish. The wine is enough. I will make it again though.

    ReplyDelete
    Replies
    1. Donna UrsoMarch 27, 2024 at 2:20 PM

      Thanks for your comment. It highlights a position I always support and that is to feel free to alter any of my recipes to make them fit your preferences. I happen to think the applesauce adds a lot, so I wouldn't skip it. If you happen to have some leftover applesauce you made yourself...even better!

      Delete

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