Baked Pork Chops with Stuffing and Gravy
A Delicious Way To Use Up Thanksgiving Leftovers
Baked Pork Chops with Stuffing and Gravy is a baked and bubbly comfort food. Picture tender chops baked on top of savory gravy, cooking up in a delicious creamy gravy with paprika and black pepper.
If you make a lot of food for the holidays, like I do, then this is a great way to use up some holiday leftovers.
It assembles quickly and can be made in the slow cooker. There’s a full recipe card at the end of the post with a “print” button you can use to bring the recipe up on one page without ads to screenshot or print.
But first, I’ve got some tips and pictures you don’t want to miss!
No Leftovers, No Problem
If you do not have leftover stuffing from your holiday to make these Baked Pork Chops with Stuffing and Gravy, do not worry! You can use a box of instant stuffing and this recipe will be just as delicious.
In fact I truly love stove top stuffing and use it often in a pinch. If you are tired of stuffing and want to make this later, you can also freeze your leftover holiday stuffing and take it out for this recipe in the future when your stuffing craving returns.
What Kind Of Chops?
Try to use bone-in pork chops. I think they are so much more juicy than boneless.
Bone-in chops are also the base for my Smothered Pork Chop Recipe and my Supper Club Pork Chops. If you use boneless you will have to reduce the baking time of your dish as they cook faster than bone-in chops.
Need A Stuffing Recipe?
I love all stuffing. I have yet to find a stuffing recipe I do not like.
If you need to make a stuffing for this recipe I have a couple on my site here that you may love.
My World’s Best Thanksgiving Stuffing is one of my most popular. Second is my Butter Stuffing Recipe and third is my Classic Stuffing.
All of these will be delicious in this recipe.
Worcestershire Sauce Versus Powder
This recipe calls for Worcestershire sauce. I love using the sauce.
That being said, the Worcestershire powder I use in this recipe and in my Caesar Salad and Many Other Recipes adds an even deeper, richer flavor.
I get the Worcestershire powder on Amazon.
*This link is an affiliate link which means Amazon pays me a small commission when you use it.*
Baked Pork Chops with Stuffing and Gravy Recipe
This baked dish can be a complete meal served with a nice green vegetable or salad. Easy to make and perfect for after the holidays.
Ingredients
- 4 to 6 bone in pork chops
- 2 to 3 cups of leftover stuffing, or you can make a box of instant stuffing
- 1 medium sized, yellow onion, very finely diced
- 2 cups of diced mushrooms *optional
- 2 tablespoons of butter
- 1 tablespoon of cooking oil of your choice, don't use olive oil
- 1 teaspoon of paprika + a sprinkle for the top of the dish
- 2 teaspoons of black pepper *or to taste (divided)
- 3 teaspoons of garlic salt *or to taste (divided)
- 1 tablespoon of dried parsley (divided)
- 2 teaspoons of onion powder
- 2 teaspoons of Worcestershire sauce or one teaspoon of the Worcestershire powder
- 1 can of cream of mushroom soup
- 1 cup of beef or chicken broth
- 1/2 cup heavy cream
- 1/2 cup of flour
- 2 eggs whisked with a tablespoon of water
Instructions
- Prepare your flour dredge by adding 1 teaspoon of onion powder, 1/2 tablespoon of dried parsley, 2 teaspoons of garlic salt, 1 teaspoon of black pepper, pinch of paprika, 1 teaspoon of onion powder. Mix all of this until well combined.
- Pat your pork chops dry, add your egg mixture to a bowl and add your flour mixture to a separate plate. Dredge your chops in the egg on both sides, then in the flour on both sides coating them well. Set the chops aside to rest for at least 20 minutes.
- Heat your oven to 375 degrees. Prepare a casserole dish by spraying it with non stick spray, or adding some oil or butter to the bottom.
- Heat your leftover stuffing in a microwave or make the instant stuffing according to the package and then spread the stuffing evenly in the bottom of the casserole.
- Heat up a skillet with the butter and the cooking oil and let it get hot but not smoking.
- Add the chops to the skillet and let them cook until they are very golden brown. Flip the chops and do the same. The chops will lift easily from the pan when they are ready to flip. You are not fully cooking the chops, because they will bake, you just want to get a very nice crust on them.
- When the chops are done frying, place them in top of the stuffing in the casserole dish.
- If you are using mushrooms, you will add these first to the same skillet you fried the chops in. Let these cook for about 10 minutes until most of the liquid evaporates out. Then add the onions. Cook these all down until they are golden brown, then you are going to season with the remaining spices and salt you have left.
- In a bowl whisk your soup can with the broth and the Worcestershire. Whisk until smooth.
- Pour the soup mixture over the mushrooms and onions, whisk to combine, bring to a simmer and let simmer for 3 to 5 minutes. Turn off heat and add in your heavy cream. Whisk until smooth.
- Pour this over the chops. Then top it all with a sprinkle of paprika, dried parsley and black pepper.
- Cover with a single piece of foil and bake 45 minutes. Uncover and bake 15 minutes more.
- Remove from oven, let rest 5 to 10 minutes and serve.