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Sunday Best Stuffed Pork Chops

We’re farmers and ranchers who love to cook in a Dutch oven. Dish up these chops from the oven, and pass the salad, potatoes and steamed broccoli. —Lorraine Smith, Carpenter, Wyoming
  • Total Time
    Prep: 30 min. Cook: 35 min.
  • Makes
    8 servings


  • 1 package (6 ounces) pork stuffing mix
  • 3/4 teaspoon seasoned salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon coarsely ground pepper
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1/4 cup 2% milk
  • 1 cup shredded smoked Gouda cheese
  • 1 small apple, finely chopped
  • 1/2 cup chopped pecans, toasted
  • 8 boneless pork loin chops (6 ounces each)
  • 2 tablespoons olive oil, divided
  • Optional: Minced fresh chives or parsley


  • Prepare stuffing according to package directions; cool slightly. In a small bowl, mix seasonings. In another bowl, whisk soup and milk until blended.
  • Stir cheese, apple and pecans into cooled stuffing. Cut a pocket horizontally in the thickest part of each chop. Fill with stuffing mixture. Brush outsides of chops with 1 tablespoon oil; sprinkle with seasoning mixture.
  • In a Dutch oven, heat remaining oil over medium heat. Stand pork chops in pan, stuffing side up, spaced evenly. Pour soup mixture around chops; bring to a boil. Reduce heat; simmer, covered, 35-40 minutes or until pork is no longer pink and a thermometer inserted in stuffing reads 165°.
  • Remove from heat; let stand 5 minutes. Transfer chops to a serving dish. Spoon sauce over top. If desired, sprinkle with chives or parsley.
Editor's Note
To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Nutrition Facts
1 stuffed pork chop with 3 tablespoons sauce: 532 calories, 30g fat (11g saturated fat), 116mg cholesterol, 973mg sodium, 22g carbohydrate (5g sugars, 2g fiber), 40g protein.

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