Pork Chops Recipe With Pepperidge Farm Stuffing: Savory Baked Perfection in One Pan

This one-pan baked pork chops and stuffing delivers perfect savory results with minimal effort. The secret lies in combining juicy pork chops with Pepperidge Farm stuffing for a complete meal that bakes together seamlessly.

I developed this method to simplify dinner without sacrificing flavor. The stuffing absorbs the pork’s natural juices while developing a golden crust, creating a harmonious dish that’s both hearty and satisfying.

You’ll achieve tender pork with a flavorful herb dressing that complements every bite. The best part? Everything cooks in one pan, so cleanup is just as easy as the preparation.

Serve this straight from the oven for a meal that tastes like it took hours but only requires about 40 minutes of your time.

Ingredients for Pork Chops Recipe with Pepperidge Farm Stuffing

Bone-in chops, Herb Seasoned stuffing, and a few pantry staples make this one-pan wonder.

The pork chops are the star here. Bone-in, 1-inch thick stays juicy through baking—boneless dries out. I grab mine from Costco or Whole Foods when they’re on sale. Pepperidge Farm stuffing is non-negotiable for that classic flavor (trust me, generic brands don’t compare). The celery and onion for the stuffing? Whatever looks freshest at the store—no need for organic here.

No bone-in chops? Boneless will work but pull them out 5 minutes early. Swap the stuffing for Stovetop if that’s what’s in the pantry (use the herb variety). Fresh herbs for the seasoning? Use half the amount since dried is more concentrated. The chicken broth can be vegetable—no flavor sacrifice there.

Pork chops keep in the fridge for 3-4 days (or freeze for 3 months). The stuffing mix stays fresh in the pantry for 6-12 months. Leftovers reheat beautifully—just cover with foil to keep the stuffing from drying out.

Step-by-Step Instructions for Pork Chops With Pepperidge Farm Stuffing

Here’s how I get that perfect golden crust on the chops while keeping the stuffing moist and flavorful.

Step 1: Prepare the Savory Stuffing Base

In a large bowl, combine the 6 oz Pepperidge Farm Herb Seasoned Stuffing with 1.5 cups chicken broth. Let it sit for 5 minutes so the stuffing absorbs the liquid completely. You want it moist but not soggy.

Meanwhile, in a skillet over medium heat, melt 2 tbsp unsalted butter. Add the finely diced yellow onion, diced celery stalks, and minced garlic cloves. Cook for 5-6 minutes until the vegetables soften and turn translucent.

Stir in 1 tsp dried thyme and 1 tsp dried sage, then mix this into the stuffing. This builds a flavor base that complements the herb notes in the stuffing perfectly.

Step 2: Sear the Pork Chops to Golden Perfection

Pat the 4 whole bone-in pork chops dry with paper towels—this ensures a good sear. Season both sides with half the 1 tsp kosher salt and all the 0.5 tsp black pepper.

Heat 1 tbsp olive oil in a large oven-safe skillet over medium-high heat. When the oil shimmers, add the pork chops. Sear for 3-4 minutes per side until they develop a deep golden-brown crust and release easily from the pan.

Remove the chops and set aside. Pour off any excess fat but leave the browned bits—this adds incredible flavor to the stuffing.

Step 3: Assemble and Bake in One Pan

Spread the prepared stuffing mixture evenly in the same skillet. Nestle the seared pork chops on top, pressing them lightly into the stuffing. Dot the remaining 2 tbsp unsalted butter over the stuffing.

Transfer the skillet to a preheated 375°F oven. Bake uncovered for 20-25 minutes, until the pork chops reach an internal temperature of 145°F and the stuffing is lightly browned on top.

The stuffing should be moist with a slight crust on top, and the pork chops juicy with that beautiful sear you worked for earlier.

Step 4: Rest and Garnish for Serving

Remove the skillet from the oven and let it rest for 5 minutes. This allows the juices in the pork chops to redistribute, keeping them moist when you cut into them.

Sprinkle the 1 tsp dried parsley over the top for a touch of color and fresh flavor. The parsley adds a nice visual contrast and subtle herb note that ties everything together.

Serve each pork chop with a generous portion of the stuffing. The combination of crispy, savory, and herbaceous flavors in every bite is what makes this dish so satisfying.

Troubleshooting This Recipe

Stuffing Too Dry

If your stuffing turns out dry, you likely used too little liquid. The Pepperidge Farm stuffing needs exactly 1.5 cups chicken broth for perfect moisture. I always let it sit for 5 minutes after mixing to fully absorb the liquid before baking. 💡

Pork Chops Overcooked

Bone-in chops should reach 145°F internal temperature—no higher. Use an instant-read thermometer to check doneness. If they’re tough, they’ve probably exceeded 150°F. Pull them out at 145°F and let them rest—they’ll continue cooking slightly.

Stuffing Not Browning

For that golden crust, dot the stuffing with the remaining 2 tbsp butter before baking. If it’s still pale after 25 minutes, broil for 1-2 minutes at the end. Watch closely to avoid burning. The butter helps create that perfect crispy top layer.

Uneven Cooking

If your chops cook unevenly, ensure they’re similar thickness. I always pound thicker chops to match thinner ones. Also, avoid crowding the skillet—give each chop space to sear properly. This prevents steam from making them boil instead of brown.

Stuffing Sticks to Pan

Prevent sticking by using an oven-safe skillet with a good non-stick surface. I recommend Lodge cast iron—it develops a natural non-stick coating. Let the stuffing form a slight crust before serving; this makes serving easier and adds texture.

Lack of Flavor

If your dish tastes bland, don’t skimp on the aromatics. The onion, celery, and garlic are essential for building depth. I also add an extra pinch of dried thyme if I want more herb presence. Taste your stuffing mix before baking and adjust seasoning then.

Frequently Asked Questions