Pork Chop and Stuffing Recipe Campbell’s: Classic Comfort With Savory Bites

This dish brings classic comfort to your dinner table with minimal effort. The combination of tender pork chops and savory stuffing creates a meal that feels like home.

I’ve streamlined the process using simple ingredients to achieve restaurant-quality results. The pork chops stay juicy while the stuffing develops a golden crust with rich flavor.

What you get is a foolproof method for a hearty dinner that satisfies every time. The stuffing soaks up all the delicious juices from the pork, making each bite extra flavorful.

Perfect for family dinners or when you need a reliable crowd-pleaser. This recipe delivers on its promise of classic comfort in every bite.

Ingredients for Pork Chop and Stuffing Recipe Campbell’s

Classic comfort ingredients for a meal that feels like home cooking.

The pork chops are the star—bone-in keeps them juicy. Most grocery stores carry them pre-cut, but ask the butcher for 1-inch thickness if you want perfect results. Campbell’s Cream of Chicken is the shortcut that makes this foolproof (the condensed kind, not ready-to-serve). For stuffing, Stove Top herb seasoned is the easiest, but any dry mix works in a pinch.

No cream of chicken? Cream of mushroom works just as well. Swap the stuffing mix for cornbread if you want a sweeter bite. Fresh herbs can replace the dried (use triple the amount), but the dried stuff holds up better during baking. The celery and onion add moisture and flavor—don’t skip them even if you’re tempted.

Leftovers reheat beautifully—store in the fridge for up to 4 days. The stuffing actually tastes better the next day once it soaks up all the juices. Freeze extras for up to 3 months (just thaw before reheating).

Step-by-Step Instructions for Pork Chop and Stuffing

This method delivers tender pork chops with savory stuffing—simple, satisfying, and foolproof.

Step 1: Sear the Pork Chops to Golden Perfection

Pat the bone-in pork chops dry with paper towels—this ensures a good sear. Season both sides with half the salt and half the black pepper. Heat the olive oil in a large skillet over medium-high heat until it shimmers.

Add the pork chops and sear for 4-5 minutes per side until they develop a deep golden brown crust. They won’t be fully cooked yet, but the sear locks in juices. Transfer them to a plate and set aside.

Step 2: Prepare the Aromatic Stuffing Base

In the same skillet, reduce heat to medium and add the diced onion and celery. Sauté for 5-6 minutes until softened and translucent. Stir in the minced garlic cloves and cook for 30 seconds until fragrant—don’t let it brown.

Add the dried thyme, dried sage, and remaining salt and black pepper to the vegetables. Stir to combine, letting the herbs toast lightly for 1 minute to release their flavors.

Step 3: Combine and Bake Until Bubbly

In a large bowl, combine the herb seasoned stuffing mix, Campbell’s cream of chicken soup, chicken broth, and melted unsalted butter. Stir until the stuffing mix is fully moistened. Fold in the sautéed onion, celery, and garlic mixture.

Spoon the stuffing into a greased baking dish. Nestle the seared pork chops on top, pressing them lightly into the stuffing. Bake at 375°F for 25-30 minutes until the pork chops reach 145°F internally and the stuffing is golden and bubbly.

Step 4: Rest and Garnish for Serving

Remove from the oven and let the dish rest for 5 minutes—this allows the juices in the pork chops to redistribute. Sprinkle the chopped fresh parsley over the top just before serving for a pop of color and freshness.

The stuffing should be moist but not soggy, with crispy edges where it touched the baking dish. Serve hot, with extra parsley on the side if desired.

Perfect Pairings for This Dish

Vegetable Sides

Steamed green beans with a sprinkle of almonds add crunch. I toss 1 lb fresh green beans with 1 tbsp olive oil and roast at 400°F for 15 minutes. Alternatively, glazed carrots with honey and butter bring sweetness that balances the savory stuffing.

Starchy Pairings

Mashed potatoes soak up the juices beautifully. I use 2 lbs Yukon Golds with ½ cup warm milk and 4 tbsp butter. For variety, roasted sweet potatoes with cinnamon add a touch of warmth perfect for Portland’s chilly evenings. ❄️

Bread Options

A crusty sourdough roll from New Seasons Market is perfect for mopping up any remaining sauce. Warm dinner rolls with honey butter also complement the dish’s richness. I always buy extra rolls—Tom and Lily can never get enough.

Salad Pairings

A simple garden salad with my homegrown greens cuts through the meal’s richness. I toss 4 cups mixed greens with 2 tbsp balsamic vinaigrette. Add dried cranberries and goat cheese for a festive touch.

Beverage Choices

Iced tea with lemon is my go-to—it’s refreshing without overpowering. For something warmer, apple cider from Portland farmers markets pairs wonderfully. I always think of Mrs. Henderson when I serve cider with comfort meals like this one. 💛

Frequently Asked Questions