Farmhouse Pork Chop & Stuffing Casserole
This Farmhouse Pork Chop and Stuffing Casserole is perfect homestyle comfort food that tastes great! This baked casserole dish is an old fashioned recipe with stuffing that bakes creamy gravy over top of thick pork chops.
If you like this recipe you may also enjoy the semi-homemade Creamy Pork Chop Casserole with Swiss cheese.
Pork Chop & Stuffing Casserole
Hands down, grandma’s pork chops and stuffing balls is Hannah Zundel, a Nebraska farmer’s favorite pork recipe. Every time there’s a big crowd at home, grandma makes a big batch of stuffing and shapes it into balls. She spreads the stuffing balls around a 9×13 casserole dish of pork chops.
Let me tell you this is a meal worth coming home for! Since I wasn’t able to envision the stuffing balls I used the recipe and made a Farmhouse Pork Chops and Stuffing Casserole. We loved it the first day and leftovers for lunch on the second and third day were even better as the bread cubes had more time to absorb the seasonings.
How to Make Baked Boneless Pork Chops with Stuffing
- Coat 9×13 dish with non-stick spray. Add a single layer of 2-3 pounds of pork chops. Preheat oven to 325 degrees F.
- In a large skillet cook celery, onions and parsley in butter.
- Add bouillon cubes.
- Stir in bread cubes.
- Add egg and 1/4 cup milk, mix well.
- Spread evenly over pork chops.
- In a seperate bowl mix both cans of soup and a soup can of milk. Pour evenly over the bread cube mixture. Place in oven and bake at 325 degrees F for 1 hour.
- Pork chops should be a minimum of 145 degrees F in the center using a meat thermometer when done cooking. The soup and stuffing mixture should be set when the casserole is done.
Tips for Making Pork Chop Casserole with Dressing
- Boneless pork chops work well and so does a sirloin roast cut it into 3/4″ chops
- Since the stuffing covers the pork chop boneless chops are strongly preferred over bone-in pork chops
- A couple box mixes of store boughten stuffing works too, but it won’t have the same flavor as when grandma made it
- Allow plenty of time for the stuffing to bake and absorb the liquid
- We think this dish reheats well and almost tastes better reheated than fresh out of the oven
Other Delicious Pork Recipes
Farmhouse Pork Chop & Stuffing Casserole
Ingredients
- 2 – 3 pounds 3/4″ pork chops I sliced a sirloin roast & it worked well!
- 1 loaf bread cubed & dried for 12-24 hours
- 1 cup butter
- 1/2 cup celery chopped
- 1/4 cup parsley chopped
- 1 medium onion chopped
- 1 egg beaten
- 1/4 cup milk
- 2 chicken bouillon cubes
- 1 can cream of chicken soup
- 1 can cream of celery soup
- 1 soup can milk
- salt to taste
- pepper to taste
Instructions
- Coat 9×13 dish with non-stick spray. Add a single layer of 2-3 pounds of pork chops. I used a sirloin roast and cut it into 3/4″ chops.
- Preheat oven to 325 degrees F. In a large skillet cook celery, onions and parsley in butter. Add bouillon cubes.
- Stir in bread cubes. Add egg and 1/4 cup milk. Spread evenly over pork chops.
- In a seperate bowl mix both cans of soup and a soup can of milk. Pour evenly over the bread cube mixture. Place in oven and bake at 325 degrees F for 1 hour. Pork chops should be a minimum of 145 degrees F in the center using a meat thermometer when done cooking. The soup and stuffing mixture should be set when the casserole is done.
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Can i make this in crock pot?
I haven’t tested it in the crock pot, but I imagine there is a way to convert it. If you do so please let me know. I hope you enjoy!