PIN THIS RECIPE to any of your relevant boards if you want to make it later...


Prep Time: 5 mins | Cook Time: 40 mins | Total Time: 45 mins | Servings: 6

This is one of the very best, super comforting casseroles anyone can make easily and quickly. You only need four ingredients and under an hour to make this pork chop stuffing casserole.

I have my favourite and a go-to recipe for every occasion. And on busy weeknights, I love to throw a simple yet satisfying meal like this pork chop stuffing casserole. I have been making this for years, and no other recipe can replace this casserole’s spot.

Whenever I am searching for new recipes, there are top things I look for. It should (obviously) tastes good, not break the bank, easy, and quick. Nothing is easier than making a casserole, and I think everyone would agree. These are all of the reasons why I love this pork chop stuffing casserole so much. It makes my line so easy, and my family loves every inch of this amazing, filling casserole. There are so many great recipes that I am yet to try but I know that this casserole will forever be my number one!



10.75 ounces Can Cream of Mushroom Soup

1.5 pounds boneless pork chops

2 c. Chicken Broth (for a drier stuffing decrease the broth to at least 1.5 c.)

6 ounces Box Stove Top Stuffing

How to make Pork Chop Stuffing Casserole

Step 1: Prepare the oven. Preheat it to 350 degrees.

Step 2: Place the stuffing and broth in a bowl and mix well until blended. Set aside.

Step 3: In the bottom of a 9 x 13-inch baking dish, place the pork chops. Pour over the soup and evenly spread.

Step 4: After the stuffing has absorbed the chicken broth, cover the casserole in foil. Place in the preheated oven and bake the casserole for about 30 minutes.

Step 5: Remove the foil and continue baking for another 10 minutes.

Nutrition Facts:

Calories: 261kcal | Carbohydrates: 9g | Protein: 28g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 79mg | Sodium: 837mg | Potassium: 571mg | Fiber: 1g | Sugar: 1g | Vitamin A: 89IU | Vitamin C: 5mg | Calcium: 24mg | Iron: 1mg


PIN THIS RECIPE to any of your relevant boards if you want to make it later...