Pork Chops and Stove Top Stuffing Bake Recipe: One-Pan Sunday Dinner Magic

Sunday dinner deserves this one-pan pork chops and stove-top stuffing bake that transforms weeknight cooking into effortless elegance. 🔥 After years of perfecting this dish in my Atlanta kitchen, I've cracked the code for crispy-skinned pork chops paired with golden, fluffy stuffing—all baked together in one dish for minimal cleanup.

The secret lies in searing the chops first for maximum flavor, then baking them with the stuffing to create a symphony of textures and aromas that'll have your whole table asking for seconds.

This recipe combines two classic comforts—tender pork chops and savory stuffing—into a foolproof Sunday supper that requires just one pan and 45 minutes of active time. The stove-top stuffing method eliminates the need for a separate baking dish while delivering that perfect balance of crispy edges and moist centers.

I've tested this with both bone-in and boneless chops, and both work beautifully when cooked to 145°F internal temperature—just like your favorite restaurant version but made at home.

What makes this dish truly special is how the flavors meld during baking. The pork chops develop a caramelized crust while staying juicy inside, and the stuffing absorbs their savory juices, creating a rich, aromatic filling that's impossible to resist.

The combination of herbed butter in the stuffing and garlic-pepper seasoning on the chops creates layers of flavor that'll make this your new go-to Sunday tradition.

Serve this restaurant-quality meal with roasted seasonal vegetables or a crisp green salad to round out the plate. The leftovers reheat beautifully, making this an ideal make-ahead option for busy families. Let's create a Sunday dinner that feels like a celebration every time.

Ingredients for pork chops and stove top stuffing bake

Four pork chops, one pan, and Sunday dinner magic—here's what you'll need.

The pork chops are where this dish shines. Bone-in, center-cut chops stay juicier than boneless, and 1-inch thickness ensures perfect doneness. Publix or Kroger usually carry them pre-cut, but if you're buying whole, ask the butcher for center-cut. Look for chops with good marbling—they'll stay moist during baking. For the stuffing, day-old bread is a must (or toast stale bread first), and sourdough or crusty bread adds great texture. I grab mine from the bakery section at Whole Foods—they keep well in the freezer for up to 3 months.

No fresh herbs? Dried works at one-third the amount—just crumble them well. Short on butter? Olive oil works in a pinch, though butter gives that rich flavor. For the stuffing, Panko breadcrumbs add extra crunch if you're out of bread. The chicken broth can be subbed with vegetable broth, but keep it low-sodium. And if you're feeling fancy, add 1 tbsp of cognac or apple cider to the stuffing for depth—trust me, it's worth it. The pork chops can be prepped the night before (season and refrigerate), saving you time on Sunday.

This bake reheats beautifully—just pop it in the oven at 375°F for 15 minutes. The stuffing stays moist for 3-4 days in the fridge, while the pork chops are best eaten fresh but reheat well too. For meal prep, portion the stuffing into containers and freeze it separately—it keeps for up to 3 months. The chops? Cook them fresh for the best texture, but you can reheat leftovers gently in a skillet with a splash of broth. Garnish with fresh parsley right before serving—it brightens up the whole dish.

Step-by-step instructions for pork chops and stove top stuffing bake

This one-pan wonder combines tender pork chops with savory stuffing for a stress-free Sunday feast.

Pat the 4 whole bone-in pork chops dry with paper towels—this ensures a crispy crust later. In a bowl, mix 1.5 teaspoons diamond crystal kosher salt and 1 teaspoon freshly ground black pepper, then rub this generously on both sides of each chop. Let them sit at room temperature for 10 minutes while you prep the rest.

Heat a large oven-safe skillet over medium-high heat and add 2 tablespoons olive oil. Once shimmering, add the pork chops and cook for 3-4 minutes per side until golden brown and cooked to 145°F internally. Transfer them to a plate and tent loosely with foil to keep warm. The chops should release easily from the pan when ready to flip—this is your signal they're searing properly.

In the same skillet (don't wipe it clean—those browned bits are flavor gold), melt 0.5 cup unsalted butter over medium heat. Add 4 cloves minced garlic cloves, 1 tablespoon crumbled dried sage, and 1 teaspoon dried thyme, stirring for 1 minute until fragrant. Remove from heat and let cool slightly.

In a large bowl, combine the 4 cups day-old bread cubes with the herb butter mixture. Stir in 0.25 cup all-purpose flour and 1.5 cups chicken broth, mixing until the bread is evenly moistened. The mixture should hold together when pressed—if it's too dry, add 1 tablespoon more broth. Let it sit for 5 minutes while you prepare the egg wash.

Return the skillet to medium heat and pour in the beaten 2 whole large eggs, stirring gently to create a creamy coating. Spread this egg mixture evenly over the bread stuffing in the skillet, pressing down lightly to compact it. Nestle the seared pork chops on top of the stuffing, arranging them in a single layer.

Transfer the skillet to a 400°F preheated oven. Bake uncovered for 20-25 minutes until the stuffing is golden brown and bubbly, and the pork chops reach 155°F internally. The edges of the stuffing should be crispy while the center remains tender—this is the perfect texture balance. If the stuffing browns too quickly, tent loosely with foil for the last 5 minutes of baking.

Remove from the oven and let rest for 5 minutes before serving. The residual heat will finish cooking the stuffing while keeping the pork chops juicy. Sprinkle generously with 0.25 cup chopped fresh parsley just before serving—this adds a bright pop of color and freshness that cuts through the richness.

Slice the pork chops into ½-inch thick portions and serve directly from the skillet, letting guests scoop up the crispy stuffing underneath. The combination of tender pork, savory herb butter, and golden-brown bread creates a comforting, restaurant-quality meal with minimal cleanup—perfect for your Sunday dinner spread.

Dietary considerations for pork chops and stove top stuffing bake

Gluten-Free Adaptations

For gluten-free diners, swap the all-purpose flour in the stuffing for ½ cup gluten-free all-purpose flour blend (like Bob's Red Mill 1:1) and use gluten-free bread cubes—I recommend Schär brand.

The egg wash remains the same, but ensure your chicken broth is certified gluten-free. For extra binding, add 1 tablespoon cornstarch to the stuffing mixture. 🌾

Dairy-Free Options

Replace the butter in the stuffing with ½ cup dairy-free butter alternative (like Miyoko's or Earth Balance) or use olive oil for a neutral flavor. For richness, add ¼ cup nutritional yeast to mimic the umami depth of butter.