Oven-Baked Pork Chops with Corn Bread Stuffing
Oven-Baked Pork Chops with Corn Bread Stuffing pairs juicy, thick-cut chops with a buttery corn-and-crumb filling for a satisfying bite. A blanket of creamy mushroom soup keeps everything tender and adds comforting, earthy richness. It’s a cozy weeknight or Sunday supper dish that feels special enough for guests yet familiar and family-friendly.
- Prep20 mins
- Cook45 mins
- Serves4
- DifficultyEasy
- 1
Gather all ingredients.
- 2
Preheat the oven to 350 degrees F (175 degrees C).
- 3
Combine corn, bread crumbs, egg, and butter in a medium bowl; mix until the mixture is stiff and well combined.
- 4
Use a paring knife to cut a deep horizontal slit in each chop to make a pocket.
- 5
Fill each pocket with the corn mixture. Place the chops in a cooking dish, then pour the mushroom soup over the top.
- 6
Bake in the preheated oven until the chops are cooked through, about 45 minutes.
- 7
An instant-read thermometer inserted into the center should register at least 145 degrees F (63 degrees C).
- Calories 710.7 kcal High
- Protein 43.48 g Good Source
- Carbs 65.66 g Moderate
- Total Fat 31.72 g High
- Saturated Fat 9.06 g High
- Trans Fat 0.0 g Low Source
- Cholesterol 141.97 mg High
- Sodium 3350.97 mg High
- Fiber 1.8 g Low Source
- Sugar 17.48 g High
- Added Sugar 1.54 g Low Source
- Calcium 140.47 mg Moderate
- Iron 5.9 mg Good Source
- Potassium 67.93 mg Low Source
- Vitamin A 383.89 mcg_rae Good Source
- Vitamin C 1.07 mg Low Source
- Vitamin D 0.47 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Eggs 🥚
- Milk 🥛
- Wheat 🌾
- Gluten
- Corn 🌽