Pork Chop and Corn Stuffing Bake
This hearty bake features tender boneless pork chops nestled atop a savory corn and herb stuffing base. Cream of celery soup binds the stuffing, while a sweet and tangy brown sugar and Dijon glaze coats the pork, creating a comforting and flavorful one-dish meal perfect for a family dinner.
Equipment
- 1 Baking Dish 9x13 inch or similar casserole dish
- 1 Large Mixing Bowl
- 1 Small Bowl For mixing glaze
- 1 Chef's knife
- 1 Cutting Board
Ingredients
Main
- 1 1/2 cups herb seasoned stuffing mix
- 1 10 1/2 ounce can cream of celery soup
- 1/2 cup corn
- 1 small onion finely chopped
- 1/4 cup finely chopped celery
- 4 boneless pork chops 3/4 inch thick
- 1 tablespoon brown sugar
- 1 teaspoon Dijon mustard
Instructions
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine the herb seasoned stuffing mix, cream of celery soup, corn, finely chopped onion, and finely chopped celery. Mix thoroughly until all ingredients are well incorporated and the stuffing is evenly moistened.
- Spread the prepared stuffing mixture evenly into a 9x13 inch baking dish or a similar sized casserole dish.
- In a small separate bowl, whisk together the brown sugar and Dijon mustard until smooth and well combined to create the glaze.
- Pat the boneless pork chops dry with paper towels and season them lightly with salt and pepper on both sides.
- Arrange the seasoned pork chops in a single layer over the top of the stuffing mixture in the baking dish.
- Evenly spoon or brush the brown sugar-Dijon glaze over the top of each pork chop.
- Bake for 25-30 minutes, or until the pork chops reach an internal temperature of 145°F (63°C) and the stuffing is heated through and lightly browned.
- Carefully remove the baking dish from the oven. Tent the dish loosely with aluminum foil and let the pork chops rest for 5-10 minutes before serving. This allows the juices to redistribute, ensuring tender pork.
- Serve hot, directly from the baking dish.
Notes
To elevate this dish, consider quickly searing the pork chops in a hot skillet for 2-3 minutes per side before baking. This develops a rich crust and locks in juices. For the stuffing, a splash of chicken or vegetable broth (1/4 to 1/2 cup) can improve moisture and texture, preventing it from drying out. Ensure onion and celery are very finely chopped to blend seamlessly. When mixing the brown sugar and Dijon, taste and adjust to your preference – a touch of apple cider vinegar could brighten the glaze. Be mindful of baking time for the pork chops; they are thin and can overcook quickly. Aim for an internal temperature of 145°F (63°C) and allow them to rest. Garnish with fresh parsley for color and aroma.