Stuffed Pork Chops

This was the first recipe I've tried from this site that was not a 5 star recipe. It looked like a no fail recipe and absolutely was! My husband said several times, "this is a winner". I doubled the stuffing and split and stuffed the pork chops with about half the stuffing before browning them. My husband said next time I should triple the stuffing and double the gravy. What a quick and wonderful meal that is definitely company worthy!

This was delicious with a couple of minor changes. I added a little extra onion and celery to the stuffing and also some grated apple and chopped mushroom. Day old French bread worked well for the stuffing, but I may use a more flavorful bread next time. As suggested by another reviewer, I cooked on 325 degrees for 2 hours and the chops were tender as could be. The cream of mushroom soup and milk (I used milk instead of water) makes a flavorful pork gravy that is wonderful! We put the gravy over mashed potatoes and steamed broccoli. Righteous!

This is a delicious recipe! I also made a few minor adjustments. I doubled up on the stuffing, adding more onions and celery as well. I sauteed the onions and celery in a little butter to soften. I had bought thick chops, so I cut a cavity in them and stuffed the stuffing inside, then I browned the chops in a sautee pan. I spread the extra stuffing on the bottom of the pan and put the chops on top of it, put the soup over them, covered it with foil and baked at 325 for about 2 hours. It was awesome!

I modified the recipe slightly by using a pork-flavored box stuffing as suggested by another reviewer. I also added a little more more chicken broth to the stuffing mixture for more moisture and used cream of celery soup instead of mushroom. The last modification I made was to cut pockets into the chops and actually stuff them! Leftover stuffing went on top as suggested. It was wonderful! Even my in-laws thought so! Thanks!

this recipe is very good & similar to the way my mother makes her stuffed pork chops. i enjoy cooking with aromatics so i increased the chopped onion & celery to about 1/4 cup each plus sprinkled in a bit more poultry seasoning. one more adjustment was to bake these (covered) at 325 degrees for 2 hours. the slower cooking process makes the pork so tender it falls off the bone. thanks tina!

I loved this recipe. However I did fine tune it a bit. First I used dry sherry instead of chicken stock or water. While browning the chops I added garlic then deglazed with wine. On top of the soup I added finely chopped carrots which not only gave the plate color but a nice crunch. My wife requested that this dish be placed into the rotation.

This was so good. I couldn't wait for the bread to be a day old so I cut up the pieces and put them on a cookie sheet and put it in the oven at 200 degrees for about 30 minutes until it was hard and dried out. It came out perfect! My husband and my son loved it.

I made these for dinner tonight. I was tired of the cooking pork chops the same tow ways - fried or bbq'd - so I tried this recipe. They were delicious! I'm not a fan of stuffing, so I made one just with the stuffing on top for myself. For the rest, I butterflied the chops and stuffed them before I browned them. I sauteed the onion and used celery salt because I didn't have any celery. I used a mix of white and wheat bread and added a little of the soup to the stuffing mix. To me, the chops were just a tad dry (I usually brine them before I cook them to keep them moist), but otherwise they were excellent. I will absolutely make these again soon.

This is a very good recipe that my family really enjoyed. Don't let the 4 stars scare you away; it really is worthy of your selection - it just quite isn't the spectacular 5 that you would serve to company. I used Pepperidge Farm dressing in place of the bread cubes but otherwise followed the recipe exactly. I did season the pork with s/p and powdered garlic before I browned it. The stuffing was very moist, so much so that I think I would cut the water down next time and probably use white wine in its place. This was quick and easy and inexpensive - good deal!

After every meal - I always ask my husband and girls "would you order it again?".... This one - I got 3 loud YES'S! They loved this. Perfect for a quick meal - minimal prepping and easy. My 11 yr old participated and she enjoyed it more because she helped. First, we lightly sauteed cut up celery, onions and fresh grated garlic in olive oil. Setting the sauteed veggies aside in another bowl, we browned 4 boneless pork chops in the remaining olive oil for about 2 min each side. My chops were semi thick, not your average thick cut. Then, my daughter put the onions, celery & garlic in the breading mix (beleive it or not, I had her use a box of Stove Top for Pork) and stirred in a can of Swanson's chicken broth (low sodium). I placed the pork chops in a deep sided baking dish, put large spoonfuls of breading mix onto each pork chop and she poured the condensed cream of mushroom soup over the breading mix, we covered and baked. OMG! It was SO DELICIOUS. We should have used two boxes of Stove Top... It was great. Perfect amount for a family of 4. Enjoy this tasty and quick meal!

This recipe is awesome. I seasoned my chops before searing, took them out of the pan and sauted onion, celery and about 1/2 cup mushrooms in alittle butter and evoo. Instead of bread I used 3 cups peppridge farm seasoned stuffing mix. I used about 1/2 cup chicken broth. Cooked at 325 for 2 hours and it was delish. What a great way to make chops. Served with silver queen corn and grands!!!!

I must admit I cut corners and used stove top for the stuffing but WOW was this easy and oh so delicious!!!!

Hubs and I are in the midst of a kitchen remodel we planned to be away from for most of the process. We've traveled to and thru many states (road trip too) and have eaten more restaurant food than I care to think about. Fine dining or fast food, it doesn't matter - neither is home cooking and we have been craving it. I can only cook when we're at our second home in Naples, and now that we're here (briefly) I've finally had the opportunity. We're leaving again today, however, so we decided we wanted our "last supper" to be good old-fashioned comfort food. These pork chops (with buttered noodles and green beans), I'm SURE, were designed to satisfy our cravings! Pretty much a perfect recipe in my mind, on all counts - ingredients as well as cooking directions. And how clever but still common sense is it to just pile the stuffing on top of the pork chops rather than to try to stuff them neatly - and get enough of the good stuffing? I was lucky enough to have good, homemade bread in the freezer so I just cut it up into cubes and dried it out in a 200* oven for about a half hour. Rather than the water directed for the gravy I used white wine (Chardonnay), a little Worcestershire, and fresh, sautéed mushrooms. To ensure the vegetables in the stuffing were cooked through, I sweated them in the butter, adding mushrooms here too, before combining them with the bread cubes. One full recipe was just right for our two large bone-in chops. And we cleaned up every bit of it.

I tweaked the recipe quite a bit--doubled the stuffing, added more butter and chicken broth to stuffing--too much chicken broth actually, and it was way too soupy. I thought I'd ruined it, but it solidified quite a bit as it cooled. The idea was great--pork chops and stuffing. It was even better when rewarmed, as the stuffing had firmed up quite a bit by then. Actually turned out quite good. Next time I would still add more liquid to stuffing, as I don't like it dry, but not quite as much. Baked it at 325 degrees for two hours as others had suggested and worked well. Will make it again.

Cooked this recipe tonight and it was a real hit! The family said it is a keeper!! I doubled the dressing, and used one can of garlic cream of mushroom soup, and one regular. The flavors are very good! I didn't measure the seasonings, just went by instinct using Italian seasonings also etc, and added just enough water to the soup to make it slightly fluid so it stayed on the dressing. Tasted divine! :)

I am rating this a 5, but I did shortcut this by using Stove Top stuffing prepared according to the box and then put on the pork chops and topped with the mushroom gravy. They were delicious, easy and tender. Thanks!

Absolutely 10 stars! Best recipe I have tried on this site yet...I did a few changes per other reviews suggestions. I cooked at 325 for 2 hours. Uncovered during last 15 mins. I seasoned chops with garlic powder, salt & pepper before browning. I used 2" pork chops and cut a pocket to add some of the stuffing mix. Put the remaining of stuffing on the top of the chops and added sauce to the top. I also used Pepperidge Farms small cubed bread crumbs and milk instead of water. They were not soggy nor were they dry. These were the BEST I have ever had! You have to try it....

The correct temperature to cook pork to is actually 145 degrees. If you don't overcook it (to 170 degrees) these turn out very good and moist.

Very yummy! Slight changes: Used cornbread Stove Top stuffing, stuffed the chops & put rest of stuffing on top, doubled cream of mushroom soup for more gravy. Only thing I would have changed otherwise, cooked at lower heat & a little bit longer. Added to my favs!!

This recipe was awesome! I followed the directions almost exactly except I added salt and pepper to the pork chops when I seared them and used the cream of mushroom with roasted garlic soup. The stuffing is so simple but so delicious at the same time. Thanks!

OH MY this recipe knocked our socks off! Thank you.. I used a package of cornbread stuffing, because I couldn't find bread cubes at the store (nor had time to dry out bread), still added fresh chopped celery, onion, poultry seasoning..Also used roasted garlic cream of mushroom, and added milk to it instead of water.. And, WOW. What a tasty dinner! We also used thin cut chops.. I baked some acorn squash to go along with it, and look forward to having this again! My Husband and I had one chop each, since it was soooo filling, and saved the rest for lunch the next day! Still as good as made fresh ^_~

Tried this recipe last night for dinner. Awesome is all I can say, my guys just couldn't stop complimenting the dinner enough. We are total foodies and it takes a really outstanding recipe to impress. So thanks for the recipe was a last minute rescue for me! I added a few crunchy fried onions at the end just finished it off perfectly. Thanks again!

My family loved this, i cut pockets and stuffed my chops then put the extra stuffing on top as the recipe calls for (I used boxed stuffing) I also par boiled small to med. potatoes, i arranged my chops all around the sides of a large roaster (as i made 8 instead of 4) and arranged the potatoes in the middle and poured 2 cans of soup over all and baked as directed. Big hit. Thanks!!

I wish that I could give this 10 stars! the best stuffed pork chops I ever had were at the county fair and we have to stand in line for 3 hours to get one. I NO LONGER HAVE TO DO THIS! I made this recipe last night and now THIS is the best stuffed pork chop that I've ever had! I went on about how great these are to my mother, so now she is going to try the recipe. This recipe is a keeper! you HAVE to try them!

Very good dish! I made my basic Thanksgiving stuffing using apples, onions, celery and chix stock. But I followed everything else. Very good. I had some thick cut chops, so I did braise them well before putting in the oven dish. I did test the internal temp at 30 mins, but it needed a bit more time, so I uncovered them and baked for about 22 minutes longer. They were juicy, the stuffing wasn't over-done, and the gravy was great. OH, I did double the cr of mush soup and used milk instead of water as so many of the other reviewers suggested. There are left-overs for tomorrow, and we are happy about that!!

This was pretty good. I had butterflied, boneless pork chops so I just layed them open after they were browned, spread the stuffing over them and followed the directions pretty closely except I added more poultry seasoning, and some garlic powder. Served with mashed potatoes and saute'd zucchini and onion it made a nice weeknight dinner. Tina thanks for a nice recipe.

Well I can now make Stove Top Stuffing! I used 1 and 1/2 inch thick pork loin chops. I used other people's suggestions to sauteed the onions and celery. I cut white bread iinto cubes and put them on a cookie sheet at 200 degrees for 20 minutes to make my bread crumbs. I mixed milk and ckn broth in the soup. It came out a little too thick. I cooked them for 2 hours and they were very good. I will make them again. Thanks for the recipe!

Great...but I used butterflied porkchops & put the stuffing inside

I made this for my brother's Birthday party. I browned the porkchops with butter, onions, garlic and fresh sliced mushrooms. I stuffed the pork chops and covered with the the mushroom and onions along with the soup mixture- used golden mushroom soup instead and it was very good. I followed another review and cooked for 2hrs. at 325. A very nice comfort food.

Oh, Goodness!!!! I have to say thank you for this wonderful recipe. I had given up on being able to cook a tasty pork chop but this recipe saved the day. I would not change a thing (except make more stuffing). I loved it, my mom loved it, and it mixed well for my autistic son!

Absolutely delicious! I doubled the stuffing recipe as suggested and was glad I did! There was plenty to cover the chops. Served this with mashed potatoes. Really, really yummy!!

somehow i screwed up this recipe. my chicken stuffing turned out soggy.. and part of the porkchops was uncooked..

This was easy & WILDLY popular. Used boneless pork sirloin cutlets (thick & on sale!), Kroger generic Stove-Top-type dressing (already had it at hand), added the 1/4 C. diced onion, 1/4 C. diced celery, 1 tiny tub of Knorr Homestyle chicken stock concentrate+fresh water and butter. Seasoned the cutlets w/black pepper, onion salt, poultry seasoning,and garlic salt w/parsley, before pan-browning both sides. Assembled all in a 9" x 13" glass baking dish and baked (covered) @ 325 degrees Fahrenheit for 1&1/2 hours. The "Welcome home!!!" aroma this dish generated while baking was wonderful beyond belief...totally disarmed Mr. Grumpy!! Thank you, Tina! This dish has become my "Most Requested" of all time! My family thinks I can cook, now! LOL!

I was impressed with this recipe it was really good.I didn't stuff b/c pork chops that I had were not thick enough. I also used herb seasoned croutons (that all I had on hand). Mix the soup with milk not water and added a little garlic powder to the mix. Saute the celery and onions and added a lot more than 2 Tbsps.Everyone loved it,even my teen who hates pork chops.

I really enjoyed this recipe- I made it twice, once the original recipe and then the second time the only thing diffferent I mixed apple pie filling with the stuffing and made pockets in the chops and stuffed them and eliminated the cream of mushroom soup

Very moist and tender chops! I cheated and used Stove Top stuffing...it was easy AND good! Served with mashed taters and corn=)

I have been wanting to do something different with pork chops lately and found this! I tweeked it a little. I used garlic instead of onions, I added a little extra broth, and an extra can of soup. I cooked it for about 40 min covered and another 10 uncovered. It turned out AMAZING!!! My husband is a very picky eater and when I can get him to eat something I know it's good!!! Thanks for the recipe! I will most definitely be making it again!

I didn't wait for day old bread or buy croutons-I used prepared boxed stuffing(Peppridge Farms) that I had on hand. The chops were juicy/moist and the flavor was excellent. DON'T SKIP browning the chops first! It not only adds flavor(above some other pork and stuffing recipes)it also helps seal in the juices to keep moist.I will definitely make again-MAYBE even use the recipe's stuffing recipe!It wouldn't be as quick-but it probably is even better!

This is good. It turned out that my bread had gone off, so I used some dried stuffing. In the future I'll probably choose to use more soup for gravy, but it all turned out good.

This is an excellent recipe. If I could rate it 10 stars I would because I have a tough crowd to please! Using the market family pkg of assorted chops worked great for us along with doubling the sauce using whatever "cream of soups" I have available....delish!!! I season my chops before searing just as a personal preference....these chops Rock!!! Thanks for sharing this awesome recipe!!!!!

I am pretty new to cooking and made a couple of substitutions. I used Turkey flavored Stove Top Stuffing instead of making homemade stuffing and for the gravy, I added a package of onion soup mix, sour cream and white cooking wine. I loved it!

we really liked this one a lot. I tried it with butterfly cut pork chops I got marked down at the meat counter and it was really good. I tried it later with two thin ones sandwiched together and it was also good, but don't overcook or they'll get tough if you use thin ones.

Very good recipe. Even my kids ate it!

Wow very good.Just a few canges,I made a pocket stuffed chops added ovile oil to bottom of pan put chops on top of pototoes and used cream of broc.soup, My family loved it.. and they a very hard to please..and and stove top for pork

Great pork chops, Tina. Perhaps a bit salty, but next time I will use reduced sodium soups. I, too, doubled the soups (using Crm Mushrm and Crm Chicken since I didn't have two the same) Used white wine in place of the water. Yummy. My husband is already requesting a rerun of this dinner. Thanks for sharing!

5 Stars!! Awesome!! I used Stove Top pork stuffing. I browned up the pork chops and put them in the bottom of my 9 x 13 pan. While the stuffing was cooking in the microwave, I chopped up some 1/4" pieces of a baking apple that I then mixed into the warm stuffing. I put the stuffing over the pork chops and poored the mushroom soup/water mix over the stuffing. YUMMY!! This was my fast and easy version that I will make again and again!!!!

This receipe is awesome. Very tasty. Loved it!!

We thought it was delicious.....The chops were tender, as I had tenderized them a little bit while browning them in the skillet....Also, I added a few extra spices to the chops while they were browning. I went with Stove Top stuffing mix...So I was able to eliminate most of the ingredients. Still, tasted wonderful...I will make this dish again, and again..

This was awesome! I used Herb seasoned bread crumbs and cooked it a bit longer, close to 50 mins. I was sure to check the temp with a themometer and it came out perfect!

Was very good. Instead of piling the stuffing on top of the chops though, I butterflied them and put the stuffing inside, keeping the chops closed with a toothpick on each side.

The recipe came out very good, I used sherry instead of broth, and it had excellent flavor. Next time I think I'll thin down the soup a little more, it was a little thick.

These were the most moist pork chops I have ever eaten! A few changes though... Despite being advised not to use sour dough bread in the intro, I did use it because it is what I had on hand. It was wonderful! We had to leave for my daughter's 2nd grade music program when these were done, so I shut off the oven and left them in to keep hot, which may be part of the reason they were so moist and tender. My seasonings were slightly different because I didn't have poultry seasoning (used sage, thyme, salt and pepper) and I use more celery and onions. I also added a can of mushrooms to the stuffing. This is a keeper.

This was very good. I used pepperidge farm cornbread stuffing mix and it turned out very moist. The pork chops were also moist enough to cut with a fork.

I like to use pork steaks for this recipe,, they are juicer and cheaper. I also use stove top stuffing and double the gravy. Very yummy!!!!

I, too, did my own version. I had a pork tenderloin I sliced into 2-inch pieces and then pounded each piece only a few times each, seasoned each and then a light dusting of flour before browning. I had forgotten celery, so used celery seed. I increased the recipe as I had about ten pieces of tenderloin so used Cream of Mushroom and Cream of Onion, thinned with the remaining chicken broth. I sauteed the onion and mushroom before adding to the stuffing and seasoned the stuffing with fresh herbs from my garden. Lastly, I had a few fingerling potatoes so I quartered them and added them to the pan before the soups. Two hours at 325 did the trick. This is a great option for pork. Very delish!

I've made this several times now and my husband and I absolutely love this dish. We both like lots of "gravy" so I added a can of Golden Mushroom soup along with the Cream of Mushroom soup. I've also made this in the crockpot and it has turned out beautifully. I use milk instead of the water and if fresh mushrooms are on sale I add sliced fresh mushrooms as well. This is our favorite recipe for pork chops.

This was delicious! As others did, I prepared a full bag of Pepperidge Farm stuffing mix (herb) with apples, sausage, celery and onion. I stuffed the chops, browned them and then layered them on top of the stuffing that was left over. Pour over the soup mixture and bake for an hour, (have to add a little extra time because the chops are stuffed too) and your good to go! Excellent recipe!

Easy, delicious and inexpensive. The whole family loved it! I used boxed stuffing and just added a little extra salt. This was good enough for company and fast enough for dinner. Great recipe!

Awesome meal... I cheated and used a packaged corn bread stuffing mix, and then added the cream of mushroom soup with water. IT WAS WONDERFUL!!

I have to give this one 5 stars, it was so amazing! 6 slices of bread it took for 3 cups. I covered it and convection oven at 325 for 50 minutes, I slow cooked, didn't uncover it and the meat was falling off the bone. Used thick pork chops and green onions. My husband was amazed a pork chop could be so tender. Definately a keeper this one! Thanks for sharing it

This is sooo good!!! You must try it. To save time I just use boxed stuffing made according to directions on box.

I rate 5 for this recipe, why? because I find it awesome! I added more fresh mushroom heads and baked it for 1 hour and a half in 200 degrees. It turned out so delicious, the meat so juicy and tender to slice. me and my hubby love it very much not to mention the smell hhmmmm perfect!

So Never ask the hubby to shop for the items you need. LOL. I asked for cr. of mush I got golden mush. Asked for french bread got sourdough. I had to use them. IT WAS STILL SO GOOOOOD. I can not believe how tender the porkchops were. The stuffing was outta this world. Awesome dish!! Next time I will do the shopping though. Then we can see if it is as good with the written ingredients. I bet it will be!!!!!

I have been making stuffed pork chops for years and was pleased with the addition of the mushroom soup. It adds a lot of flavor. I'm not sure the searing of the chops is necessary however and may have slightly dried them out. Will definately make again without the searing.

My go to pork chop recipe is breading them with breadcrumbs & pecorino romano cheese. And it's a good recipe. But I was looking for something different and came across this recipe. AWESOME!!!!! I never really had bread stuffing growing up. My family always made cheese stuffing. But this stuffing is off the hook! Make this recipe you will not be disappointed.

This was delicious recipe but next time I will use thinner pork chops. The real thick ones were a bit tough but tasted good. It could be I didn't cook them long enough. I cooked at 350 for 1hr so so. The stuffing with mushroom gravy over the pork chops was just delicious. I did add a little more celery and onion to the stuffing. Also I will mix milk instead of water to the can of cream of mushroom soup. Will definitly make it again...

Sorry, but this one ended up in the trash. Used Sam's thick cut pork chops and cooked entire meal according to direction. Pork chops were way over cooked and the whole meal tasted like cardboard topped with stuffing and mushroom soup. Even if this was not over-done I would never make it again.

Made this as written except for doubling the stuffing and the gravy. I baked at 325° for 2 hours. It came out so tender and delicious.Worth more than just 5 stars. I would give it at least 7 to 8. And I will make this a regular meal. Thanks for the recipe.

Loved it. I will definately make it again. I cooked it for 2 hrs on 325 like others suggested. I ate it with Cranberry sauce and it remininded me of Thanksgiving dinner..mmmm!

Yummy, easy, and fail proof. I didn't have bread crumbs, so I used whole wheat toast. Also I had to substitute cream of onion soup for mushroom. I didn't have celery, so I threw in a little celery seed. Dang! If I can make that many changes and still have it turn out good, I'm impressed! Just make sure there is enough liquid in the mix so the pork chops are bound to come out juicy.

Very good and easy.

This recipe was very good, first time that I have tried stuffed porkchops. Instead of using the bread cubes I used cornbread stuffing and but followed the rest of the directions and it turned out really good. My two young children that can be picky enjoyed it, especially the stuffing part!

Everybody liked this - I used boxed stuffing mix. It was a little salty with the chicken broth, soups and boxed dressing - but overall a hit.

Great dish, made it last week and my husband has requested it again this week. I didn't have any celery so I just used cream of celery soup and chopped mushrooms instead. I would recommend a little less broth or soup as the stuffing was a little too mushy for my taste, but the flavor was delicious!

Made these the other night. I am not a pork eater, but DH liked them. There was to much liquid so will cut back on it next time. Here are the changes I made. Used boneless sirlion chops, sauted 1/2c each celery and onion in 1/2 cup butter then added to 6 cups dried stuffing. Also added 2 cloves minced garlic and 1/2 tsp sage to stuffing along with poultry seasoning (1/2tsp). Used 2 cans cream of mushroom w/roasted garlic 1/3c water and 1/3 c sherry. Will probably cut it back to just the sherry w/soup and 1/4c broth w/stuffing. Thanks for the recipe!

Fantastic! I've used recipes from this site many times, but this is simply the best one we've found. The recipe is simple, easy to make and a real crowd-pleaser. If you're entertaining, this one is sure to get rave reviews and look like you're a star chef! Take the author's advise and double the stuffing mix.. you'll be glad you did. We served garlic sauteed mushrooms and brussel sprouts for good color balance and flavor.

Awesome Meal...I used cornbread dressing mix instead of the bread cubes.

Pretty decent/easy recipe....Although I wouldn't really call them "stuffed."

I am always looking for tasty pork recipes as my husband is really picky when it comes to pork. I hit a homerun with this recipe, however! I used boxed cornbread stuffing mix that I had on hand and sauteed some garlic,chopped onion and Apple (1 Apple diced) and added to the prepared stuffing. delicious! Thank you for the recipe!

Very delicious and comforting recipe and something different to do with chops. The only change I made was using milk in lieu of the water. My truly wonderful hubby and children, who fortunately will try anything I make, really loved this meal. Thanks Tina!

I am certain that this recipe is spectacular as written. Any recipe is intended as a starting base and is open for adjustments according to one’s taste. I tenderized the pork chops with a needle type of meat tenderizing tool on both sides of the meat. I seasoned the pork chops with sea salt, freshly cracked black pepper and garlic powder before searing them in a skillet. I increased the sliced celery and the chopped onions to ¼ cup each and added a ½ cup of sliced white mushrooms. I sautéed the veggies in the skillet that the pork chops were seared in over low heat. I substituted 3 cups of herb seasoned Pepperidge Farms® bread cubes for the homemade bread cubes and heated the broth before mixing the stuffing. I used half of a soup can of milk instead of the water to blend into the soup.

I cut a pocket in the chops & stuffed them. It turned out well but next time I'll probably save myself the trouble & time & just bake the stuffing on top as directed. I added chopped apples & craisins to my stuffing mix. And, as others said, baked covered 325 1 1/2 hours.

Didn't really like this, not sure why. Just tasted kindof weird. Family not impressed at all.

I love stuffing, so I thought it was great!

Although this recipe rated 5 stars for ease of preparation, the taste was only 3 stars. Recipes using canned cream of (anything) soup just never taste as good as recipes made with fresh ingredients. Based on all the terrific reviews, I was hoping this would be the exception. :-(

My go to pork chop recipe is breading them with breadcrumbs & pecorino romano cheese. And it's a good recipe. But I was looking for something different and came across this recipe. AWESOME!!!!! I never really had bread stuffing growing up. My family always made cheese stuffing. But this stuffing is off the hook! Make this recipe you will not be disappointed.

Good but I agree with the reviewer that said it is no different than pork chops and stove top.

My family looooooved these recipe.. the claimed that friday night's were stuffed pork chop night!! Sooooo tasty

Great recipe! The only reason I gave it 4 stars was because the pork chops were a little dry. I browned pork chops with onion, celery and minced garlic. I used box stuffing and added the onion, celery, etc. to stuffing mixture. I stuffed the pork chops and laid them on top of the stuffing and spooned about 3/4 of the cream of mushroom soup on top. Turned out great, anymore of the soup I think would have maid the stuffing to mushy. Next time I will cook the at a lower temp for longer.

This was superb!!! Perfect comfort food to serve on a cold winter day!! I added fresh Rosemary to the stuffing and it was great!!Will deffinately serve this again and again!!!

Very Very good. My whole family enjoyed this.

My husband and I thought this was fantastic! I used thick pork chops, split and stuffed with 'Stove Top Stuffing' before browning, then baked with additional stuffing like the recipe says. It was so good! It took a little longer to cook, about 10 extra minutes, but was truly moist and delicious! Umm, I will make again, thanks!

This was excellent. I've made it three times in the last couple months. Everyone loved it and it's simple to make. Had to share the receipe to my cooking buddy.

I made a couple small changes to the recipe, thanks to the suggestions of other reviewers - and this was fantastic! To save time, I used stuffing mix from a box instead of the bread cube mix. It did make it too salty, so I'll likely try the bread cube mix next time. I also followed someone's suggestion to slice pockets inside the thick pork chops and stuff them before browning in the skillet. It wasn't nearly as messy as I thought they would be. This was the best comfort food we'd had in a long time! It took everything in me to keep from eating two chops myself!

My husbuand and I loved this recipe. I make it all the time. The stuffing is also very good with boneless skinless chick. breasts.

Ok...I cheated. I used a box of Stove Top. It was good and more importantly FAST!

This is so good, makes you wanna slap your mama!! My husband and I love it!!! Will definitely make again and again.

After cutting a pocket in the chops, I seasoned them to my liking and seared them on both sides. I sautéed the vegetables in butter with a little of sherry. After stuffing the chops, I made pork gravy to pour over them instead of the soup. I just didn't care for the soup. I think I might try the soup again with 1/2 cup of sour cream and some seasonings that I like that goes well with pork. Probably will just heat the soup, sour cream, and water in the pan I sear the chops.

This is so good when I am short on time I use stovetop stuffing instead of the stuffing mix included with this recipe.