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Pork Chops & Stuffing Bake

This one-dish recipe couldn't be easier to make...and since it features juicy pork chops atop cornbread stuffing, it's sure to be a hit with your family too.

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4 cups Pepperidge Farm® Corn Bread Stuffing

1 1/4 cups water

1/4 cup (1/2 stick) butter

6 boneless pork chops, 3/4-inch thick (about 1 1/2 pounds)

1 can (10 3/4 oz.) Campbell's® Condensed Cream of Celery Soup (Regular or 98% Fat Free)

1/3 cup milk

1/2 cup shredded Cheddar cheese

  • Prepare the stuffing with the water and butter according to the package directions.
  • Spoon the stuffing across the center of a 3-quart shallow baking dish.  Place the pork on each side of the stuffing.
  • Stir the soup and milk in a small bowl.  Pour the soup mixture over the pork.  Cover the baking dish.
  • Bake at 400°F. for 30 minutes or until the pork is cooked through.  Sprinkle with the cheese.

Ratings & Reviews

(63) Average rating from 63 members

  • Submitted by: Stephanie P.

    Date: 09/25/2009

    This was delish. I brown the pork chops for a little color and flavor before baking. I seasoned them with garlic pepper. Also, when making the cornbread stuffing don't forget to add onions, celery and chicken broth instead of water. I didn't have any chicken broth so I opened a can of my daughter's chicken noodle soup and poured the liquid in!). I highly suggest adding sauteed peppers (I used a mixed of yellow, red and green, I sauteed in oil with garlic pepper. It gave it a nice color and extra flavor.) I put them on top of the stuffing when it came out of the oven. My husband loved this. I just served it with a salad since I had vegetables in the stuffing and it was great. I used Cream of Mushroom soup since I didn't have any Cream of Celery soup. If you use Cream of Mushroom soup just use a little less.

  • Submitted by: Deb B.

    Date: 09/10/2009

    I browned the chops first, partially because they were still frozen. I also substituted Cream of Mushroom, low fat and added Cimini mushrooms and garlic to the sauce. Very yummy. I served it with buns, peas and smashed potatoes.

  • Submitted by: Suzan H.

    Date: 08/13/2009

    My daughter, who doesn't like stuffing ate this like she had not eaten in days!!! I think the cheese added that kid friendly taste to it. I used chicken stuffing and Cream of Chicken soup.

  • Submitted by: Jennifer A.

    Date: 07/28/2009

    I made this for my husband and I. It was very easy and my husband enjoyed it. I used a mulit-grain stuffing with cranberries and Cream of Mushroom soup. It was delicious!

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Nutritional Information

Nutrition Information: Original Recipe* Alternate Recipe†
Calories 427 415
Total Fat 18g 19g
Saturated Fat 9g 9g
Cholesterol 89mg 88mg
Sodium 1038mg 924mg
Total Carbohydrates 33g 34g
Dietary Fiber 3g 2g
Protein 28g 28g
Vitamin A 10%DV 7%DV
Vitamin C 0%DV 0%DV
Calcium 14%DV 13%DV
Iron 12%DV 12%DV

*Primary Recipe

†Alternate Recipe

(63)

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At a Glance

Source: Campbell's Kitchen

Prep: 10 minutes

Bake: 30 minutes

Makes: 6 servings

Nutrition per Serving

Calories: 427

Fat: 18g

Fiber: 3g

Protein: 28g

Sodium: 1038mg


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