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5 from 12 votes

Dump-and-Bake Boneless Baked 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.
    1 small onion, 2 apples
  • Place pork chops on top of apples and onions. Sprinkle with salt and pepper.
    4 thick-cut boneless pork chops
  • 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.
    1 ½ teaspoons soy sauce, 1 ½ teaspoons Worcestershire sauce, 1 tablespoons brown sugar, 1 tablespoons olive oil
  • In a large bowl, mix together dry stuffing mix and melted butter. Spread evenly over the pork chops.
    1 8 oz. package (about 3 ¾ cups) dry stuffing mix, 1 stick (8 tablespoons) butter, melted
  • 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.


  • Season the pork chops with one teaspoon salt and pepper to help flavor and tenderize the meat. 
  • Season the apples and onions with fresh herbs for even more flavor -- fresh sage, fresh thyme, rosemary, oregano, or an Italian seasoning blend will infuse a lot of flavor on the apples and onions, making them an even better side to serve with the tender, juicy pork chops. 
  • Swap out the soy sauce and Worcestershire sauce for a quick and easy apple cider gravy if you want even more Fall flavors (or serve the gravy on the side with mashed potatoes or other veggies).
  • Use a meat thermometer to check the internal temperature of the pork chops. To avoid overcooking, check the pork chops after the first 30 minutes and then again at 10-minute increments until they hit an internal temperature of 145 degrees. Overcooked pork chops are tough and dry -- even with all the extra steps we took to seal in the juices!
  • Use your preferred stuffing mix for your favorite flavors. I use Pepperidge Farm Herb Seasoned Stuffing Mix, but there are other flavors, varieties, and brands on the market (including the ever-popular Stove Top stuffing mix) which can also be used. 
  • Cooking just for two? I buy 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