Recipe For Pork Chops and Stove Top Stuffing: One-Skillet Homestyle Dinner

This one-skillet dinner brings homestyle comfort to your table with minimal cleanup. I’ve perfected the timing so the pork chops stay juicy while the stuffing absorbs rich, savory flavors from the pan.

The key is searing the chops first, then using those browned bits to build depth in the stuffing. A 15-minute simmer ties everything together, creating a cohesive meal where each bite complements the next.

You’ll end up with tender pork and golden, herb-infused stuffing that tastes like it spent hours in the oven. The flavors meld beautifully, making it feel like a complete, satisfying meal.

Perfect for busy weeknights when you want hearty results without the fuss. Here’s how to make it happen.

Ingredients for Recipe for Pork Chops and Stove Top Stuffing

One skillet, a handful of pantry staples, and dinner is on its way.

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The pork chops are the star here. Bone-in, about 1 inch thick—they stay juicier than boneless during cooking. Look for pale pink flesh with good marbling at the store. Most supermarkets carry them pre-cut, but a good butcher at Whole Foods or Local Grocer can cut them to your exact thickness. Season them generously right before cooking (don’t do it ahead—salt draws out moisture).

No dried herbs? Fresh at double the amount works, but dried concentrates flavor better in this quick cook. Out of herb-seasoned bread? Plain cubed bread plus extra dried herbs gets the job done. Chicken broth can be swapped for vegetable broth if that’s what you’ve got. The celery adds crunch, but if you’re not a fan, extra onion works fine (just add it with the aromatics).

Leftovers keep well—store in an airtight container for up to 4 days. Reheat in a skillet with a splash of broth to keep the stuffing moist. The flavors actually deepen overnight, so it’s great for meal prep. Freeze for up to 3 months if you want to batch cook.

Step-by-Step Instructions for Pork Chops and Stove Top Stuffing

Here’s the method. Straightforward, tested, works every time.

Step 1: Season and Sear the Bone-In Pork Chops

Pat the 4 whole Bone-In Pork Chops dry with paper towels—this ensures a proper sear. Season both sides generously with 1 tsp Kosher Salt and 1 tsp Black Pepper, pressing the seasoning into the meat so it adheres well.

Heat 1 tbsp Olive Oil in a large skillet over medium-high heat until it shimmers. Add the pork chops and sear undisturbed for 4-5 minutes per side until they develop a deep golden-brown crust and reach an internal temperature of 145°F. Transfer to a plate and tent with foil to keep warm.

Step 2: Sauté Aromatics for the Stuffing

In the same skillet, reduce heat to medium and add the remaining 1 tbsp Olive Oil. Add the finely diced 1 whole Yellow Onion and 2 whole Celery Stalks, cooking for 5-6 minutes until softened and just beginning to caramelize.

Stir in the minced 3 cloves Garlic Cloves and cook for 30 seconds until fragrant. Add 1 tsp Dried Sage, 1 tsp Dried Thyme, and 0.5 tsp Dried Rosemary, rubbing the herbs between your fingers to release their oils. This builds a flavor base for the stuffing.

Step 3: Toast the Cubed Stuffing Bread

Add the 6 cups Cubed Stuffing Bread to the skillet, stirring to coat evenly in the aromatic oil and herbs. Toast for 3-4 minutes, stirring occasionally, until the bread is lightly golden brown and crisp at the edges.

Here’s the thing—this step is crucial for texture. You want the bread to absorb the flavors but still retain some bite. If it starts to brown too quickly, reduce the heat slightly.

Step 4: Moisten and Finish the Stuffing

Pour the 2 cups Low-Sodium Chicken Broth over the toasted bread, stirring gently to combine. Add the 3 tbsp Unsalted Butter and let it melt into the mixture. Cover the skillet and cook for 5-7 minutes until the liquid is fully absorbed and the stuffing is tender but not mushy.

Remove from heat and let it sit covered for 2 minutes to steam and finish cooking. The stuffing should be moist but hold its shape when pressed.

Step 5: Plate and Garnish

Spoon the stuffing onto serving plates and top with a pork chop. Garnish with the 0.25 cup Fresh Parsley for a pop of color and freshness. Serve immediately while the pork chops are still juicy and the stuffing is warm.

Real talk: the juices from the pork chops will mingle beautifully with the stuffing, so don’t skip resting the meat before serving. This ensures every bite is flavorful and tender.

Wine and Beer Pairings for This Recipe

Crisp White Wines

A dry Pinot Grigio from Northern Italy cuts through the richness of the pork beautifully. I love Santa Margherita—its bright acidity cleanses your palate between bites. Serve chilled at 45-50°F for the best experience. 🍷

Medium-Bodied Reds

For red wine lovers, a Pinot Noir from Oregon’s Willamette Valley offers earthy notes that complement the herbs in the stuffing. Eyrie Vineyards makes a fantastic local option. The lighter tannins won’t overpower the dish.

Fruity Beer Pairings

A crisp wheat beer like Blue Moon or a local Portland favorite, Widmer Hefeweizen, adds a citrusy note that balances the savory pork. The carbonation helps cut through the richness. 🍺

Amber Ales

An amber ale such as Fat Tire brings caramel malt notes that echo the toasted bread in the stuffing. The subtle sweetness pairs well with the herbs. I always keep a few in the fridge for meals like this.

Non-Alcoholic Options

For a non-alcoholic pairing, try sparkling apple cider from local Portland cideries. The effervescence and sweetness complement the dish without overwhelming it. Martinelli’s Gold is a great store-bought choice.

Frequently Asked Questions