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Pork Chops with Bread Stuffing and Creamy Mushroom Sauce

Pork Chops with Bread Stuffing and Creamy Mushroom Sauce

Pork chops with bread stuffing baked with a creamy mushroom sauce. Serve with baked potato and a side vegetable of choice
Course Main Course
Servings 4
My Island Bistro Kitchen My Island Bistro Kitchen


  • 2 cups soft bread crumbs
  • 2 tbsp finely chopped onion
  • tsp summer savory
  • 2 tbsp finely chopped celery
  • 2 tbsp finely chopped apple
  • 1 tsp liquid chicken bouillon
  • 2 tbsp melted butter
  • tbsp water
  • Salt and pepper to taste
  • tbsp butter
  • 4 pork chops boneless or bone-in
  • 1 10 oz can Cream of Mushroom Soup
  • 1/3 cup milk


  1. Combine bread crumbs, onion, summer savory, celery, apple, chicken bouillon, melted butter, water, salt and pepper. Stir well. Set aside.
  2. Preheat oven to 350°.
  3. Heat 1½ tbsp butter in large frying pan. Brown pork chops, turning each once to brown on both sides. Transfer to greased casserole dish.
  4. Combine the cream of mushroom soup with the milk and stir well. Set aside.
  5. Using an ice cream scoop, place ¼ of the bread stuffing mixture on top of each pork chop. Pour the soup mixture over the stuffing and pork chops.
  6. Bake, uncovered, for approximately 45-60 minutes (depending on size of pork chops) until the chops are tender.
  7. Serve with baked potato and you favourite side vegetable(s).

Recipe Notes

Serves 4.