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Baked Pork Chops with Garden Stuffing


Rate this recipe 4.1/5 (6 Votes)


  • 1 can condensed golden mushroom soup
  • 3/4 cup water
  • 1 back frozen vegetable combination (broccoli, cauliflower, carrots)
  • 1 Tbsp butter
  • 4 cups Herb seasoned stuffing
  • 6 bone-in pork chops 3/4 inch thick


Level of difficulty Average
Cost Average budget


Step 1

Heat oven to 400F

Step 2

Heat 1/3 cup soup, 1/2 cup water, vegetables, and butter in a 3 qt saucepan over medium heat to a boil

Step 3

Remove saucepan from the heat. Add the stuffing and mix lightly. Spoon the stuffing mixture into a greased 3-quart baking dish. Arrange the pork on the stuffing

Step 4

Stir the remaining soup and remaining water into a small bowl. Spoon the soup mixture over the pork.

Step 5

Bake for 40 minutes or until the pork is cooked through.


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Makes 6

  • 1/2 cauliflower head
  • 8 eggs for cauliflower mix
  • Pepper
  • Salt
  • 4-6 cups shredded cheese
  • 6 slices salami
  • 6 tbsp pizza Sauce



  1. Boil diced cauliflower in salted water until tender.
  2. Blend, then transfer to mixing bowl.
  3. Mix in 2 eggs, pepper and 2 cups of shredded cheese
  4. Share the cauliflower mixture out between 6 ramekins, forming little cups
  5. Add 1 cup of shredded cheese
  6. Bake for 25 min at 375°F
  7. Add a slice of salami, a tbsp of pizza sauce, and one raw egg to each ramekin
  8. Top with cheese and return to oven for 7 min at 375°F
  9. Serve, and enjoy!

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