Directions
Preheat the oven and prepare the pan:
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with cooking spray or a thin layer of butter.
Season the pork chops:
Pat the raw pork chops dry with paper towels so they brown better. Season both sides with about 1 teaspoon of the kosher salt, 1/2 teaspoon of the black pepper, and the dried thyme and sage. Set aside while you start the stuffing base.
Sauté the aromatics:
In a large skillet over medium heat, melt the butter. Add the chopped onion and celery with a pinch of salt. Cook, stirring occasionally, until softened and translucent, about 6–8 minutes. Stir in the minced garlic and cook 30–60 seconds more, just until fragrant, then remove the pan from the heat.
Build the stuffing mixture:
Place the dried stuffing cubes in a large mixing bowl. Pour the warm onion–celery mixture and all the melted butter over the cubes. Add the chopped parsley. In a separate bowl or measuring cup, whisk the egg (if using) into 2 1/2 cups of the chicken broth. Pour this over the stuffing and gently fold until the liquid is absorbed and the cubes are evenly moistened. The mixture should be soft and slightly spongy but not soupy. If it seems dry, add more broth a little at a time.
Transfer stuffing to the baking dish:
Spread the stuffing mixture evenly in the prepared 9×13-inch baking dish, pressing it lightly into an even layer but not packing it too tightly. You want some texture and air pockets so it bakes up with a nice mix of soft and crisp bits.
Quickly sear the pork chops (optional but recommended):
Return the skillet to the stove over medium-high heat and add the olive oil. When the oil is hot and shimmering, add the seasoned pork chops in a single layer (work in batches if needed). Sear for 2–3 minutes per side, just until nicely browned. They do not need to be cooked through; they’ll finish in the oven. Transfer the seared chops to a plate.
Arrange the chops on the stuffing:
Nestle the pork chops on top of the stuffing in the baking dish, spacing them evenly. Sprinkle the tops with the remaining 1/2 teaspoon black pepper and a light dusting of paprika for color, if using.
Bake the casserole:
Cover the baking dish tightly with foil and bake at 375°F (190°C) for 25 minutes. Remove the foil and continue baking for another 15–20 minutes, or until the pork chops reach an internal temperature of 145°F (63°C) in the thickest part and the stuffing is hot and lightly browned around the edges.
Rest and finish: Remove the baking dish from the oven and let the pork chops rest on the stuffing for about 5–10 minutes. This allows the juices to redistribute in the meat and gives the stuffing a moment to firm up slightly.
Serve: Use a large spatula to scoop a portion of stuffing with each pork chop. Spoon any pan juices over the top. Serve warm, with your favorite vegetables or a crisp salad alongside.
Variations & Tips
To lean into a classic holiday profile, fold 1/2–1 cup of dried cranberries and 1/2 cup of chopped toasted pecans or walnuts into the stuffing before baking; the sweet-tart fruit and nutty crunch play beautifully against the savory pork. If you’re looking for a one-pan vegetable solution, stir 1–2 cups of lightly sautéed mushrooms, frozen peas, or small broccoli florets into the stuffing mixture so the vegetables roast right along with the pork. For a more herb-forward version, swap the thyme and sage for a generous teaspoon of poultry seasoning and add a few sprigs of fresh thyme or rosemary on top of the chops while they bake, removing them before serving. You can also use boneless pork chops—just choose thicker cuts (at least 1 inch) and begin checking for doneness a bit earlier, as they cook faster and can dry out if overbaked. If you prefer a creamier, richer stuffing, replace 1/2–1 cup of the chicken broth with canned cream of mushroom or cream of celery soup, whisked smooth before adding; this gives you a more casserole-style texture. Finally, for advance prep, assemble the stuffing and sear the pork chops up to a day ahead, store them separately in the refrigerator, then layer and bake just before dinner, adding a few extra minutes to the oven time if everything goes in cold.
