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Brenda Gantt’s Pork Chop Casserole
This classic Southern dish features juicy pork chops smothered in a creamy cheese sauce, topped with savory stuffing, and baked to perfection. It's the perfect comfort food for any occasion.
Equipment
- Large skillet
- 9×13 inch baking dish
- Mixing bowl
Ingredients
- 6 bone-in pork chops
- Salt and pepper, to taste
- 2 tbsp olive oil
- 1 can (10.75 oz) cream of mushroom soup
- 1 cup sour cream
- 1 package (6 oz) stuffing mix
- 1 cup shredded cheddar cheese
Instructions
- Preheat the oven to 350°F.
- Season the pork chops with salt and pepper.
- In a large skillet, heat the olive oil over medium-high heat. Add the pork chops and cook until browned on both sides, about 5 minutes per side.
- In a mixing bowl, combine the cream of mushroom soup and sour cream.
- In a separate mixing bowl, prepare the stuffing mix according to package instructions.
- In a 9×13-inch baking dish, layer the pork chops on the bottom.
- Pour the soup and sour cream mixture over the pork chops.
- Layer the stuffing mix on top of the soup mixture.
- Sprinkle the shredded cheddar cheese on top of the stuffing.
- Bake for 45-50 minutes, until the cheese, is melted and the casserole is heated through.
Video
Notes
Recipe Notes:
- Leftovers can be stored in the refrigerator for up to 3 days.
- You can use boneless pork chops instead of bone-in but adjust the cooking time accordingly.
- This recipe can easily be doubled to serve a larger crowd.
- Brown the pork chops before adding them to the casserole for extra flavor.
- Use a mixture of cheeses, such as cheddar and parmesan, for a more complex flavor.
- Serve the casserole with a side of cranberry sauce for a classic holiday pairing.
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