Pork Chop and Stuffing Casserole With Cranberries

pork chop with stuffing on a plate

Diana Rattray

  • Total: 95 mins
  • Prep: 20 mins
  • Cook: 75 mins
  • Servings: 4 to 6 servings
Nutritional Guidelines (per serving)
320 Calories
21g Fat
21g Carbs
12g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 320
% Daily Value*
Total Fat 21g 27%
Saturated Fat 9g 47%
Cholesterol 53mg 18%
Sodium 329mg 14%
Total Carbohydrate 21g 8%
Dietary Fiber 2g 8%
Protein 12g
Calcium 75mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This easy pork chop and stuffing casserole is flavored with cranberry sauce or cranberry relish. This casserole is a tasty dish to serve any night of the week.

I like the mushrooms in the dish, but if you aren't a fan, feel free to leave them out or replace them with sauteed shredded carrots or another vegetable. 


  • 6 cups cubed white bread (about 1/2-inch)
  • 2 tablespoons extra virgin olive oil
  • 4 to 6 loin pork chops, about 1 inch thick
  • kosher salt and freshly ground black pepper, to taste
  • 1 cup chopped onion
  • 1 cup thinly sliced celery
  • 6 tablespoons butter
  • 1 cup chicken stock or bouillon, low sodium
  • 1/2 cup whole cranberry sauce, cranberry chutney, or cranberry relish
  • 1 can (4 ounces) chopped mushrooms, drained, optional
  • 1 teaspoon poultry seasoning, or to taste
  • 1/2 teaspoon dried sage, crumbled

Steps to Make It

  1. Gather the ingredients.

  2. Heat the oven to 350 F (180 C/Gas 4).

  3. Spread the bread cubes out in a single layer on a rimmed baking sheet.

  4. Bake the bread cubes for about 15 to 20 minutes, or until golden brown. Transfer to a large bowl and set aside.

  5. Trim any excess fat from the pork chops. Heat olive oil in a large skillet over medium heat.

  6. When the oil is hot, place the chops in the skillet. Cook for about 3 to 4 minutes on each side, or until browned. Remove the pork chops to a plate and set aside.

  7. Wipe the skillet out and add butter; place the pan over medium heat. When the butter has melted, add the onion and celery; saute until the vegetables are tender. Stir in chicken broth and cranberry sauce, mushrooms, salt, thyme, sage, and pepper. Bring mixture to a boil; continue boiling for about 1 minute.

  8. Pour the broth and vegetable mixture over the toasted bread cubes and then toss until the dressing is evenly moistened.

  9. Spoon the dressing into a greased 9-by-13-by-2-inch baking pan.

  10. Arrange the browned pork chops on top of dressing; cover the pan with tightly with aluminum foil.

  11. Bake in the preheated 350 F (180 C/Gas 4) oven for 1 hour.


  • If you are a bit short on time, use cubed stuffing crumbs and omit the fresh toasted bread cubes. If you use herb seasoned bread cubes, taste the mixture just before adding it to the baking dish and season as desired with poultry seasoning, sage, salt, and pepper.

  • For extra texture, add about 1/2 cup of toasted chopped pecans or walnuts to the dressing mixture. 

  • Add 1/2 cup or so of dried cranberries or craisins to highlight the cranberry flavor and give the dressing more color.

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