Pork chops and stuffing
Pork chops baked in creamy mushroom sauce under buttery stuffing, a holiday-feeling dinner that’s easy on a weeknight.
- 65 min total
- 20 min hands-on
- Follow-a-recipe easy
- Serves 4
- About $2.42 a serving
- 630 calories
- Good the next day
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 4 servings.
- ¼ cup butter
- 1 stalk celery, diced
- ½ yellow onion, diced
- 1 package stuffing mix, 6 oz box
- 4 boneless pork chops, boneless, about 1 inch thick
- 1 can cream of mushroom soup
- ⅓ cup milk
- 2 tbsp fresh parsley, chopped (optional)
From your pantry
- 1¼ cups water
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
Each serving has about 630 calories, 42 g protein, 41 g carbs and 33 g fat, and costs about $2.42 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No butter? Ghee works.
- No yellow onions? White onions or red onions work.
- No milk? Half-and-half works.
- No fresh parsley? Cilantro works.
Steps
Tap an underlined word for a quick explanation.
the oven to 375°F.
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
the butter in a over medium and cook the celery and onion 4 minutes, until soft. Pour in the water and bring it .
Melt. Melting means gently heating something solid, like butter or cheese, until it turns liquid. Low or medium heat keeps it from browning or burning.
How you’ll know: It’s smooth and liquid, and butter may foam a little but hasn’t turned brown.
Saucepan. A saucepan is a pot with tall, straight sides and one long handle. It’s for things that need depth, like rice, sauces or a few boiled eggs.
How you’ll know: The food fills it about halfway, leaving room to bubble without spilling over.
Bring to a boil. It means heating a liquid on high until it’s fully boiling before you move on. A lid on the pot gets it there faster, which makes it a good moment to chop something.
How you’ll know: Big bubbles break all over the surface, and they keep coming when you lift the lid.
Medium heatTimer: 4 min
Take the pan off the heat, stir in the stuffing mix, cover, and let it sit 5 minutes. Fluff it with a fork.
Timer: 5 min
the chops dry, both sides with the salt, pepper and garlic powder, and set them in a 9x13-inch baking dish.
Pat dry. Patting dry means pressing paper towels onto food to soak up the moisture on its surface. Wet food steams instead of browning, so this is how you get a good sear and crisp skin.
How you’ll know: The surface feels tacky, not wet, and the last paper towel comes away barely damp.
Season. Seasoning means adding salt, pepper or spices to bring out a food’s flavor. A little at a few stages tastes better than a lot all at the end.
How you’ll know: When you taste it, it tastes bright and like itself, not flat and not salty.
the soup and milk until smooth and pour it over and around the chops.
Whisk. Whisking means beating quickly with a whisk or a fork to blend things together. It smooths out lumps and mixes eggs, oil or sauces evenly.
How you’ll know: It all looks one even color and texture, with no streaks or lumps.
Pile a mound of stuffing on each chop, pressing it on lightly, and spread any extra around them.
Dolly’s tip: Press gently. Packed stuffing turns dense; loose stuffing gets a crisp top.Cover with foil and 25 minutes, then uncover and bake 10 to 15 minutes more, until the stuffing is and the middle of a chop reads 145°F.
Bake. Baking means cooking in the oven with dry heat all around the food. It cooks evenly from every side, so you can mostly leave it alone.
How you’ll know: It’s golden on top and passes the recipe’s check, like a clean toothpick or the right temperature.
Golden brown. Golden brown is the color of good toast, somewhere between yellow and light brown. It means the outside is cooked and crisp but not burnt.
How you’ll know: It looks like toast and smells toasty; dark brown with a bitter smell means it went too far.
Timer: 25 min
Food safety: Steak, pork chops and other whole cuts are safe at 145°F in the middle, then let them rest for 3 minutes before cutting.
Let it sit 5 minutes, scatter the parsley over, and serve each chop with the creamy sauce from the dish spooned around it.
Timer: 5 min
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
