This pork chop casserole is almost a whole meal in one dish, and it's super easy to prepare and pop in the oven! Serve this flavorful casserole with rice or roasted potatoes and corn or a tossed green salad. It's a one-dish meal your family will ask for again and again.
- 1 (6-ounce) box cornbread stuffing mix (such as Stove-Top)
- 4 tablespoons butter (as directed for stuffing mix)
- 1 (10 3/4-ounce) can cream of celery soup
- 1/2 cup milk
- 4 pork chops (center cut boneless, about 3/4 inch thick, or 8 very thin boneless chops)
- Kosher salt and black pepper (to taste)
- 1/2 cup onion (chopped)
- 1 small bell pepper (cut into strips)
- Optional: 1/2 cup cheddar cheese (shredded, or a blend of Cheddar and Monterey Jack cheeses)
Gather the ingredients.
Preheat oven to 350 F.
Lightly grease a 2 1/2-quart baking dish.
Prepare the stuffing mix following package directions. Spoon into the prepared baking dish. Arrange pork chops around the stuffing and sprinkle with salt and pepper. Top with chopped onion and bell pepper strips.
Combine the soup and milk and spoon over the chops.
Bake for about 35 to 45 minutes, or until pork chops are cooked and tender. Sprinkle with cheese, if using, and continue baking just until cheese is melted.
Serve and enjoy!
- Use a bread stuffing mix or stuffing mix with cranberries or add about 1/4 to 1/2 cup of dried cranberries to the stuffing mixture.
- Add 1/2 cup of diced apple to the stuffing mixture.
- Add about 1/4 cup of chopped pecans to the stuffing mixture.
- Condensed Soup Substitute: Melt 4 tablespoons of butter in a saucepan over medium heat. If desired, saute 1/2 cup of chopped celery until tender. Add 1/4 cup of flour, 1/2 teaspoon of salt, and a dash of freshly ground black pepper. Cook, stirring, for 2 to 3 minutes. Gradually add 2 cups of milk or half-and-half and cook, stirring, until the sauce has thickened. Add celery salt, to taste, if desired.