Easy Pork & Corn Stuffing Bake

Easy pork and corn stuffing bake is the classic dump-and-bake weeknight dinner that turns four pantry items into Sunday-supper energy. Cornbread stuffing mix gets bound with creamy corn soup, celery, onion, and paprika, then pork chops settle on top before everything heads into a hot oven together.

A quick glaze of brown sugar and brown mustard brushed on the chops is the move that lifts the whole dish. The sugar caramelizes, the mustard cuts through the sweetness, and the chops come out glossy and slightly sticky.

Thirty minutes at 400°F (205°C) is enough for boneless chops to cook through while the stuffing soaks up the corn-soup moisture and bakes into a savory bed.

Kitchen Tips

• Use boneless chops about ¾ inch thick. Thicker chops need an extra 5 to 10 minutes and may dry out the stuffing if overcooked.
• Press the chops gently into the stuffing so they cook in contact with the moist base, keeping them juicy.
• Check chops at the 25 minute mark with an instant-read thermometer. Pull at 145°F (63°C) and rest 5 minutes for tender, slightly pink centers.
• Cover loosely with foil if the glaze browns too fast before the chops are done.

Variations

• Swap brown mustard for Dijon mustard or whole grain for a sharper, more pronounced tang.
• Add a handful of dried cranberries or chopped apples to the stuffing for a sweeter, more autumnal version.
• Use chicken thighs in place of pork chops, baking 5 to 10 minutes longer.