Pork Chop and Stuffing Recipe Campbell’s: Classic Comfort With Creamy Sauce

This dish brings classic comfort to your dinner table with minimal effort. I developed this version during a particularly busy week when I needed a satisfying meal that felt like home cooking without the fuss.

The secret lies in the combination of tender pork chops and savory stuffing, all tied together with a creamy sauce that makes every bite irresistible. Using Campbell’s products streamlines the process while maintaining rich, homestyle flavor.

You’ll end up with juicy pork chops atop fluffy stuffing, all smothered in a velvety sauce that soaks into every bite. The aroma alone will have your family gathering around the table before it’s even ready.

Perfect for Sunday suppers or weeknight comfort. The recipe delivers exactly what it promises – classic flavors with modern convenience.

Ingredients for Pork Chop and Stuffing Recipe Campbell’s

Classic comfort ingredients for a homestyle meal with minimal fuss and maximum flavor.

The pork chops are the star—bone-in, about 1-inch thick stays juicy during cooking. Campbell’s Cream of Mushroom and Chicken Broth are non-negotiable here for that signature creamy texture and depth. Grab them from any grocery store (they’re shelf-stable). For the stuffing, Stove Top herb-seasoned is my go-to, but any dry mix works. The butter melts into the stuffing, so use real unsalted—margarine just won’t cut it.

No cream of mushroom? Cream of chicken swaps in perfectly. Out of chicken broth? Vegetable broth (with a pinch of poultry seasoning) does the trick. Fresh herbs can replace dried thyme at three times the amount. The milk can be any percentage, but whole milk gives the creamiest sauce. If you’re avoiding dairy, oat milk works in a pinch (though it’ll be slightly less rich).

Leftovers reheat beautifully—3-4 days in the fridge, 2 months in the freezer (sauce may thicken, so thin with broth). Prep the stuffing mix ahead, but wait to add liquid until you’re ready to cook. Always bring the pork to room temp before searing (worth the extra 10 minutes).

Step-by-Step Instructions for Pork Chop and Stuffing Casserole

Here is my proven method for delivering that nostalgic comfort-food experience with minimal effort.

Step 1: Sear the Bone-In Pork Chops to Golden Perfection

Heat the 1 tbsp Olive Oil in a large skillet over medium-high heat until it shimmers. Pat the 4 whole Bone-In Pork Chops dry with paper towels, then season both sides with 1 tsp Kosher Salt and 0.5 tsp Black Pepper. The dry surface ensures a proper sear instead of steaming.

Sear the pork chops for 3-4 minutes per side until they develop a deep golden-brown crust and release easily from the pan. Don’t move them until the crust forms—this builds flavor and prevents sticking. Transfer the chops to a plate and set aside; they’ll finish cooking in the oven.

Step 2: Prepare the Herb-Infused Stuffing Mixture

In a bowl, combine the 6 oz Stuffing Mix, 1 whole Yellow Onion (finely diced), 2 whole Celery Stalks (finely diced), 1 tsp Dried Thyme, and 0.5 cup Unsalted Butter (melted). Stir until the stuffing mix is evenly moistened and the vegetables are well distributed.

The mixture should hold together when pressed but not be soggy. If it seems too dry, add a splash of the 1.5 cups Campbell’s Chicken Broth reserved for the sauce. This creates a flavorful base that will crisp up beautifully in the oven while soaking up the juices from the pork chops.

Step 3: Create the Creamy Mushroom Sauce

In the same skillet used for searing, reduce heat to medium. Add the 2 cloves Garlic Cloves (minced) and sauté for 30 seconds until fragrant. Stir in the 0.25 cup All-Purpose Flour to create a roux, cooking for 1-2 minutes until it turns a light golden color.

Gradually whisk in the 1 can Campbell’s Cream of Mushroom Soup, 1.5 cups Campbell’s Chicken Broth, and 0.5 cup Whole Milk until smooth. Simmer for 3-4 minutes until the sauce thickens enough to coat the back of a spoon. The sauce should be rich and velvety, not thin or watery.

Step 4: Assemble and Bake the Casserole

Spread the stuffing mixture evenly in a greased 9×13-inch baking dish. Arrange the seared pork chops on top, then pour the creamy sauce over everything. The sauce should pool slightly around the edges but not submerge the chops completely.

Cover the dish with foil and bake at 375°F for 25 minutes. Then, remove the foil and bake for another 10-15 minutes until the sauce is bubbling and the stuffing is golden brown on top. The pork chops should reach an internal temperature of 145°F.

Step 5: Rest and Garnish Before Serving

Let the casserole rest for 5-10 minutes after removing it from the oven. This allows the sauce to thicken slightly and the juices in the pork to redistribute. Sprinkle with 2 tbsp Fresh Parsley (chopped) just before serving for a pop of color and freshness.

Serve each portion with a pork chop nestled into the stuffing and a generous spoonful of the creamy sauce. The contrast of the crispy stuffing top, tender pork, and silky sauce delivers that classic comfort-food experience in every bite.

Perfect Pairings for pork chop and stuffing recipe campbells

Vegetable Sides

I love pairing this with green beans almondine—sauté 1 lb fresh green beans in 2 tbsp butter with ¼ cup sliced almonds for 5-7 minutes. The buttery crunch complements the creamy sauce beautifully.

Starchy Favorites

For extra comfort, serve with garlic mashed potatoes from New Seasons Market. Their Yukon Golds mash up perfectly creamy. Or try roasted sweet potatoes—toss 2 lbs cubed sweet potatoes with 2 tbsp olive oil and roast at 400°F for 25 minutes. 💛

Simple Salad

A crisp garden salad balances the richness. I use mixed greens from my Portland backyard with a light balsamic vinaigrette—3 tbsp olive oil, 1 tbsp balsamic, 1 tsp Dijon. The acidity cuts through the creaminess.

Bread Options

Warm crusty bread is perfect for soaking up sauce. I grab a sourdough boule from the farmers market. For a Southern touch, cornbread with honey butter adds sweet contrast to the savory dish.

Beverage Pairings

Serve with iced sweet tea—it’s a Cincinnati classic that reminds me of home. For wine lovers, a Pinot Noir from Oregon’s Willamette Valley offers bright acidity that pairs well with the creamy sauce. 🍷

Frequently Asked Questions