Scatter stuffing and these 3 ingredients over pork chops for a baked supper I’ll be thinking about all day

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2. Prepare the Pork Chops

Pat the pork chops dry with a paper towel. Drying them ensures they brown nicely. Then, season both sides generously with salt and pepper.


3. Mix the Topping

In a medium bowl, combine:

  • The dry stuffing mix
  • Diced apple
  • Dried cranberries
  • Shredded cheddar cheese

Pour in 2 tablespoons of melted butter and stir until the mixture is slightly moistened. This will help it stick to the pork chops and develop a golden crust in the oven.


4. Assemble the Dish

Place the pork chops in a baking dish. Scatter the prepared stuffing mixture evenly over the tops of the pork chops. Don’t worry if it spills over a little—it will crisp up beautifully around the edges.


5. Bake

Bake uncovered in the preheated oven for 25–30 minutes, or until the pork chops reach an internal temperature of 145°F (63°C). The stuffing should be golden brown and the cheese melted.


6. Optional Broil for Extra Crunch

If you want the top even crispier, switch the oven to broil for the last 2–3 minutes. Keep a close eye on it—it can burn quickly.


7. Rest and Serve

Remove the pork chops from the oven and let them rest for 5 minutes. Resting allows the juices to redistribute, keeping the meat juicy. Garnish with fresh parsley if desired.

Serve with your favorite side: mashed potatoes, roasted vegetables, or a simple green salad. Every bite combines juicy pork, sweet apple, tangy cranberry, and melty cheese—all wrapped in a crunchy, flavorful stuffing.


Why This Recipe Works

This baked pork chop recipe is a genius mix of textures and flavors. The stuffing adds a crispy, savory topping, the apple and cranberries bring sweetness and tartness, and the cheese ensures richness. Plus, it’s a one-dish wonder, meaning minimal cleanup and maximum satisfaction.

It’s perfect for weeknight dinners when you want something quick, comforting, and memorable. Once you try it, you’ll find yourself thinking about it all day—just like I do.


If you want, I can also make a quick version using just one pan that cuts prep time in half but keeps every flavor intact. That version is a game-changer for busy evenings.

Do you want me to write that version too?

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