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5 from 12 votes

Dump-and-Bake Boneless Pork Chops with Apples and Stuffing

These Dump-and-Bake Boneless Pork Chops with Apples and Stuffing are full of flavor, require just a few minutes of prep, and stay moist and tender thanks to a few special tricks. 
Course Dinner
Cuisine Southern
Keyword Baked Pork Chops, boneless pork chops, Pork Casserole
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 4 servings
Calories 539kcal
Author Blair Lonergan


  • 1 small onion, sliced
  • 2 apples, peeled, cored and sliced
  • 4 thick-cut boneless pork chops (about 6 ounces each)
  • 1 ½ teaspoons soy sauce
  • 1 ½ teaspoons Worcestershire sauce
  • 1 tablespoons brown sugar
  • 1 tablespoons olive oil
  • 1 (8 oz) package (about 3 ¾ cups) dry stuffing mix (I used Pepperidge Farm Herb Seasoned Stuffing Mix)
  • 1 stick (8 tablespoons) butter, melted


  • Preheat oven to 375F (190C). Spray a baking dish with cooking spray (I used a 10-inch round dish, but any dish that holds your pork chops will work).
  • Arrange sliced onion and sliced apples in the bottom of the prepared dish.
  • Place pork chops on top of apples and onions. Sprinkle with salt and pepper.
  • In a small bowl (or in a jar), whisk together (or shake) soy sauce, Worcestershire sauce, brown sugar, and olive oil until completely combined. Drizzle sauce over the pork chops.
  • In a large bowl, mix together dry stuffing mix and melted butter. Spread evenly over the pork chops.
  • Cover dish with foil and bake in the preheated oven for 30 minutes. Remove foil and bake for an additional 10-20 minutes, or until pork is cooked through and reaches an internal temperature of 145 degrees F. The cooking time will vary based on the size and thickness of your pork chops. If the topping starts to get too brown before the pork is done, just lightly cover with foil for the remaining baking time.


Cooking Just for Two? I buy my thick-cut pork chops in packages of two, so it's easy to purchase and prepare two pork chops instead of 4! Just cut the remaining ingredients in half as well, and bake in a smaller dish that accommodates two pork chops. The cooking instructions remain the same.


Serving: 1/6 of the recipe | Calories: 539kcal | Carbohydrates: 38.7g | Protein: 26g | Fat: 31g | Saturated Fat: 14g | Cholesterol: 107mg | Sodium: 599mg | Fiber: 2.3g | Sugar: 10.7g