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Baked boneless Pork Chops with Stuffing is an easy dinner recipe that’s ready for the oven in just 15 minutes! The pork is seasoned with fresh herbs, apples and onions for a flavorful dish with minimal effort.
Baked pork chops pair so beautifully with fresh rosemary, apples and onions. Finish them with Stovetop stuffing and it’s a dreamy one-dish meal that your family will devour!
How to make Pork Chops with Stuffing:
These baked boneless pork chops with stuffing crust only require a few minutes of actual hands-on time. You’ve got a pork chop casserole ready for the oven in about 15 minutes — perfect for a busy weeknight!
Ingredients that you’ll need:
- Apple
- Onion
- Thick-cut boneless pork chops
- Seasoned salt
- Rosemary and thyme
- Stove Top Stuffing Mix (any flavor)
First, season the pork chops with the salt and herbs. Place them in a large dish.
Next, prepare a box of stuffing mix according to package instructions. I used Stove Top chicken flavor, but you can substitute with any flavor that you prefer. Also, feel free to use a different brand of stuffing mix (such as Pepperidge Farm), or even use leftover homemade stuffing. You’ll need a total of about 3 cups of prepared stuffing for this recipe.
Spoon the stuffing on top of each pork chop and then cover with foil.
Bake the pork chops, covered, in a 400 degree F oven for about 25 minutes. Then remove the cover and return to the oven to finish baking (about 5-10 more minutes). The pork is done when it reaches an internal temperature of 145 degrees F.
What to serve with Baked Pork Chops with Stuffing and Apples:
If you’d like to add some veggies to your meal, here are a few easy side dish options that go well with the baked pork chops:
- Southern Collard Greens
- Easy Broccoli Casserole
- Oven Roasted Asparagus
- Tossed Salad with Apple Butter Vinaigrette
- Garlic Roasted Broccoli
- Brown Sugar Roasted Acorn Squash
Cook’s Tips and Recipe Variations:
- Total cooking time will vary depending on the size and thickness of your pork chops. The type of baking dish that you use can also impact the cooking time (dark, nonstick metal pans or a cast iron pan will cook the meat faster than a ceramic or glass dish, for instance). As a result, a meat thermometer is the best way to know when your pork is done. The meat is ready when it reaches an internal temperature of 145 degrees F.
- I’ve used thick-cut boneless pork chops here, but you can certainly substitute with bone-in pork chops. If using bone-in chops, you’ll likely need to extend the baking time before removing your foil cover.
- You can serve the apples and onions on the side of your pork chops, or just leave them in the dish if your family doesn’t want to eat them. They flavor the pork nicely either way!
- I’ve shown Stove Top Chicken Stuffing Mix here, but you can substitute with any flavor that you prefer — cornbread or turkey stuffing would work equally well! Also, feel free to use a different brand of stuffing mix (such as Pepperidge Farm), or even use leftover homemade stuffing. You’ll need a total of about 3 cups of prepared stuffing for this recipe.
- Spraying the foil with cooking spray before covering your dish helps to prevent the stuffing from sticking to the foil!
- For an extra-sweet treat, serve pork chops with stuffing and apple pie filling! To do so, simply use a can of prepared apple pie filling in the bottom of your casserole dish in lieu of the chopped fresh apple.
- I prefer firm-flesh apples that don’t break down as easily during the cooking process, so Granny Smith, Honey Crisp, Braeburn, or Fuji are all great options.
- Prep ahead! You can assemble the casserole in advance, cover and refrigerate until ready to bake. You could even freeze it before baking! Allow the dish to sit on the counter and come to room temperature before baking according to recipe instructions.
More easy pork chop recipes that you might enjoy:
- Stovetop Pork Chops with Apple Cider Gravy
- Stuffed Pork Chops
- Crock Pot Smothered Pork Chops
- Dump-and-Go 4-Ingredient Baked Pork Chops
- Dump-and-Bake Pork Chops with Stuffing Crust
Pork Chops with Stuffing
Ingredients
- 1 medium apple, chopped
- 1 medium onion, chopped
- 4 thick-cut boneless pork chops (about 2 lbs. total)
- 2 teaspoons seasoned salt (I used Lawry's brand seasoned salt)
- 2 teaspoons minced fresh rosemary (or ½ teaspoon dried rosemary)
- 1 teaspoon minced fresh thyme (or ÂĽ teaspoon dried thyme)
- 6 ounce box Stove Top stuffing mix, plus water and butter called for on package
Instructions
- Preheat oven to 400 degrees F. Spray a large baking dish with cooking spray. Place apples and onions in the prepared dish; set aside.
- Season pork chops on all sides with seasoned salt, rosemary and thyme.
- Place seasoned pork chops on top of the apples and onions.
- Prepare stuffing according to package instructions. Spoon stuffing onto each pork chop.
- Spray a sheet of aluminum foil with cooking spray, and then place sprayed-side down to cover the dish.
- Bake, covered, for 25 minutes. Remove cover and return to the oven for 5-10 more minutes, or until pork is cooked through and reaches an internal temperature of 145 degrees F. Garnish with additional fresh herbs, if desired, and serve!
Notes
- Total cooking time will vary depending on the size and thickness of your pork chops. The type of baking dish that you use can also impact the cooking time (dark, nonstick metal pans or a cast iron pan will cook the meat faster than a ceramic or glass dish, for instance). As a result, a meat thermometer is the best way to know when your pork is done. The meat is ready when it reaches an internal temperature of 145 degrees F.
- I’ve used thick-cut boneless pork chops here, but you can certainly substitute with bone-in pork chops. If using bone-in chops, you’ll likely need to extend the baking time before removing your foil cover.
- You can serve the apples and onions on the side of your pork chops, or just leave them in the dish if your family doesn’t want to eat them. They flavor the pork nicely either way!
- I’ve shown Stove Top Chicken Stuffing Mix here, but you can substitute with any flavor that you prefer — cornbread or turkey stuffing would work equally well! Also, feel free to use a different brand of stuffing mix (such as Pepperidge Farm), or even use leftover homemade stuffing. You’ll need a total of about 3 cups of prepared stuffing for this recipe.
- Spraying the foil with cooking spray before covering your dish helps to prevent the stuffing from sticking to the foil!
- For an extra-sweet treat, serve pork chops with stuffing and apple pie filling! To do so, simply use a can of prepared apple pie filling in the bottom of your casserole dish in lieu of the chopped fresh apple.
- I prefer firm-flesh apples that don’t break down as easily during the cooking process, so Granny Smith, Honey Crisp, Braeburn, or Fuji are all great options.
- Prep ahead! You can assemble the casserole in advance, cover and refrigerate until ready to bake. You could even freeze it before baking! Allow the dish to sit on the counter and come to room temperature before baking according to recipe instructions.
Hi Blair! I made this tonight with bone-in chops and it was delicious! I even threw in frozen brussel sprouts with the chopped onion and apple. Perfect on a chilly winter evening. Thanks for the recipe and Merry Christmas!
That’s awesome, Denise! Thanks for taking the time to leave me a note. I love the idea of adding the Brussels sprouts. They go so well with apples and pork chops, and it’s an easy way to get some veggies in the dish! 🙂
Thanks for sharing this recipe. I saw a box of stovetop languishing in the pantry and remembered that my mom used to make stuffing topped pork chops when I was a kid. I couldn’t remember the cooking particulars so I turned to Google and your recipe. The pork chops came out perfectly. Just how I remembered them.
That’s awesome, Erica! I’m so glad that you enjoyed them and were able to recreate a childhood favorite. Thanks for taking the time to leave me a note!
Midway through the recipe, I began to question what I was doing, but the dish turned out AMAZING! I never knew baked apples drenched with pork juice taste sooooooo good. Definitely would make it again!
Thank you! So glad that it was a hit!
Made this last night, it had some awesome flavors, definitely is on a regular rotation menu. Thanks
Thanks, Pete!
I would love to try this recipe, have you tried lightly browning or searing the chops before baking just for appearance?
Hi, Monica! Yes, you can absolutely brown the chops first before baking them. Just heat some oil in a big skillet over medium-high or high heat and brown on each side (usually just a few minutes per side). If you do that, you can decrease the baking time in the oven by a few minutes. Enjoy!
Thanks for your reply! I’m trying this tomorrow night. I’m new to your blog, last night I googled stuffed shells recipes & yours came up. I made it & oh my goodness! Simply delish, we loved them & look forward to the dish in the freezer for a meal next week! I have already picked out the next few recipes to try… so glad to find you! I feel like I make the same old thing every time I cook, now I am excited for new recipes to come. My family & I thank you in advance! 🙂
That’s amazing, Monica! I’m so glad that you found my site and it’s inspired some new dinners in your kitchen. Enjoy! 🙂
Can someone recommend Suits? Thanks x
Soooooo good! I’m definitely going to make this again! It’s so simple to prepare too. Thanks!!
Thank you, Mary! We’re so glad you enjoyed it!
We made stuffing from scratch, was better than expected would use a second apple next time, the pork was moist and juicy perfectly done, the stuffing was crisp and flavorful. Delicious.
So glad that you enjoyed the meal, Paul! Thank you!
This recipe is so easy and delicious. I only has thin cut chops, but they still turned out tender and delicious!
Thank you, Sue! We’re so glad it turned out well for you!