Pork Chops, Stuffing and Cream of Mushroom Soup Casserole

This pork chops, stuffing and cream of mushroom soup casserole uses the familiar combination but fixes its two common problems: dry chops and wet, pasty stuffing. The chops are briefly browned, the soup becomes a measured sauce, and the stuffing sits on top where its edges can crisp.

Recipe at a Glance

Ingredients

• 4 boneless pork chops, about 3/4 inch thick
• 1/2 teaspoon kosher salt, plus more only if needed
• Black pepper
• 1 tablespoon neutral oil
• 1 can (10.5 ounces) condensed cream of mushroom soup
• 1/2 cup low-sodium chicken broth or milk
• 1 teaspoon Dijon mustard
• 1 small onion, thinly sliced
• 1 box (about 6 ounces) seasoned dry stuffing mix
• 1 1/4 cups hot water or the amount directed by the stuffing package
• 2 tablespoons melted butter

How to Make the Casserole

1. Heat the oven. Set it to 375°F (190°C). Lightly grease a 9 × 13-inch baking dish.
2. Mix the stuffing. Combine dry stuffing with hot water and butter. Fluff once and let it stand; do not compress it.
3. Brown the pork. Pat the chops dry, season lightly and sear in hot oil for about 90 seconds per side. They will finish in the oven.
4. Build the sauce. Whisk condensed soup, broth and mustard. Spread the onion in the dish, add the pork and spoon sauce around and lightly over it.
5. Add stuffing on top. Spoon it loosely around the chops, leaving peaks exposed. Cover with foil and bake 20 minutes.
6. Finish uncovered. Remove foil and bake until the stuffing/casserole reaches 165°F (74°C). Check the pork as well; whole pork chops require at least 145°F (63°C) followed by a three-minute rest. In this mixed casserole, use the higher 165°F checkpoint for the stuffing and sauce.

Why This Version Works

Brief browning builds flavor without trying to cook the center. Diluting condensed soup creates a sauce instead of a salty paste. Keeping the stuffing above most of the liquid gives it two textures: moist underneath and crisp on top.

Common Problems

The stuffing is dry

Use the liquid amount on your stuffing package and cover the first part of baking. If the mix looks dry before it goes into the oven, drizzle over two tablespoons of broth.

The pork is tough

Thickness changes cooking time dramatically. Start checking early and do not judge doneness by color. A thermometer is more reliable than a fixed minute count.

The casserole is too salty

Condensed soup and stuffing mix already contain seasoning. Use low-sodium broth and season the chops lightly until you taste the finished sauce.

Make-Ahead, Storage and Reheating

USDA recommends mixing wet and dry stuffing ingredients just before cooking, rather than holding prepared stuffing in the refrigerator. You can slice the onion and mix the soup sauce ahead, then refrigerate separately. Chill cooked leftovers within two hours, use within 3–4 days and reheat to 165°F.

Frequently Asked Questions

Can I use bone-in pork chops?

Yes, but thickness and bone shape change the timing. Arrange them in one layer, begin checking later than thin boneless chops and measure temperature away from the bone.

Can I make it without condensed soup?

Use about 1 1/2 cups of a medium-thick mushroom white sauce. Sauté mushrooms, add flour and fat, then whisk in broth and milk. Season lightly because the stuffing contributes salt.

Why prepare stuffing just before baking?

USDA guidance advises combining wet and dry stuffing ingredients immediately before use. Prep the measured components separately, then mix while the oven heats.

Sources and Method

The combination was checked against the official Stove Top Pork Chop Stuffing Bake. Safe handling follows USDA guidance for stuffing and the safe temperature chart. Checked July 26, 2026.