This one-pan pork chop and stuffing dinner brings a classic cozy meal to your table with very little fuss. Juicy, seared pork chops are topped with a savory herb stuffing and roasted on a single sheet pan with sweet potatoes and Brussels sprouts.
Everything cooks together in under an hour, making it a great option for a busy weeknight. The flavors are warm and satisfying, and cleanup is straightforward since it all happens on one pan.
Why is One Pan Pork Chops and Stuffing a Must-Try?
A Complete Meal: This recipe includes your main protein, vegetables, and a starch all cooked together on one pan.
Easy Cleanup: By using just one skillet for searing and one sheet pan for roasting, you’ll have fewer dishes to wash.
Great Flavors and Textures: You get the combination of tender pork, a crisp and savory stuffing topping, and sweet, caramelized vegetables.
Ingredients for One Pan Pork Chops and Stuffing
• Pork Chops: Look for thick-cut, bone-in pork chops. The bone adds flavor and helps prevent the chops from drying out during roasting.
• Bread: A sturdy, day-old bread like a rustic white loaf or sourdough works best. Avoid soft sandwich bread, which can become mushy.
• Herbs: You can substitute the sage and thyme with 1 tablespoon of poultry seasoning for a convenient shortcut.
• Brussels Sprouts: Fresh Brussels sprouts will give you the best texture. If you use frozen, do not thaw them first, but they may require a longer roasting time.
Exact quantities are in the recipe card below.
How to Make One Pan Pork Chops and Stuffing
Step 1: Make the Stuffing and Prep the Veggies
First, make the simple stuffing by cooking onion in butter and mixing it with bread crumbs and herbs. Then, toss your sweet potatoes and Brussels sprouts with oil and seasonings directly on a large sheet pan.
Step 2: Sear the Pork Chops
Briefly brown the pork chops in a hot skillet. This step gives the chops a beautiful color and a deeper, richer flavor before they go into the oven.
Step 3: Assemble and Roast
Arrange the seared chops on the pan with the vegetables. Pile the stuffing on top of the pork, dot with butter, and roast everything together until the pork is cooked and the vegetables are tender.
What to Serve with One Pan Pork Chops and Stuffing
This is a complete meal on its own. If you like, serve it with a side of applesauce or a simple gravy.
Expert Tips for One Pan Pork Chops and Stuffing
For food safety, pork chops should be cooked to a minimum internal temperature of 145°F (63°C) and then rested for 3 minutes.
Use a large enough baking sheet to avoid crowding the pan, which helps the vegetables roast instead of steam.
If the stuffing begins to brown too quickly, you can loosely tent a small piece of foil over each chop.
To make your own bread crumbs, tear day-old bread into pieces and pulse a few times in a food processor until you have coarse crumbs.
How to Store and Freeze One Pan Pork Chops and Stuffing
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven or an air fryer until warmed through. Freezing is not recommended as the texture of the vegetables will change upon thawing.
One Pan Pork Chops and Stuffing Recipe FAQs
Can I use boneless pork chops?
Yes, you can use boneless pork chops that are about 1-inch thick. Since they cook faster, start checking their internal temperature around the 15-minute mark to avoid overcooking.
What other vegetables can I use?
This recipe is versatile. You can substitute the sweet potatoes and Brussels sprouts with other hearty vegetables like cubed butternut squash, carrots, broccoli florets, or red potatoes. Adjust roasting time as needed.
Can I prepare any parts of this dish in advance?
Yes. You can chop the vegetables and mix the dry ingredients for the stuffing ahead of time. Store them in separate airtight containers in the refrigerator for up to a day. For best results, wait to assemble everything and brown the pork just before roasting.
One Pan Pork Chops and Stuffing
Ingredients
- 1 large onion finely chopped
- 6 Tbsp unsalted butter melted, divided
- 4 cups coarse bread crumbs from day-old sturdy bread, 240g
- 2 tsp dried sage
- 1 tsp dried thyme
- 1 tsp salt divided
- ½ tsp black pepper divided
- 2-4 Tbsp chicken or vegetable broth as needed
- 2 large sweet potatoes peeled and cut into 1-inch cubes, about 1.5 lbs/680g
- 1 lb Brussels sprouts trimmed and halved, 450g
- 2 Tbsp olive oil
- 4 bone-in pork chops about 1-inch thick
- 2 Tbsp unsalted butter cold and cut into small pieces
Instructions
- Preheat your oven to 425°F (220°C). Line a large, rimmed baking sheet with parchment paper.
- In a large skillet over medium heat, melt 4 tablespoons of the butter. Add the chopped onion and cook until soft and translucent, about 5-7 minutes. Remove from heat.
- In a large bowl, combine the bread crumbs, sage, thyme, ½ teaspoon of salt, and ¼ teaspoon of pepper. Pour the melted butter and onion mixture over the bread crumbs and toss to combine. Add broth, 1 tablespoon at a time, only if the stuffing seems very dry. It should be moist, not soggy.
- Place the sweet potatoes and Brussels sprouts on the prepared baking sheet. Drizzle with olive oil, the remaining ½ teaspoon of salt, and ¼ teaspoon of pepper. Toss everything together on the pan to coat evenly and spread in a single layer.
- Pat the pork chops dry and season both sides with salt and pepper. Use the same skillet you used for the onions and set it over medium-high heat. Add the pork chops and sear for 2-3 minutes per side, until golden brown. You are not cooking them through, just browning them.
- Nestle the browned pork chops among the vegetables on the baking sheet.
- Divide the stuffing mixture evenly over the top of each pork chop, pressing it down gently to help it adhere.
- Dot the top of the stuffing on each chop with the small pieces of cold butter.
- Roast for 20-25 minutes, or until the vegetables are tender and the pork is cooked through. The internal temperature of the pork should reach 145°F (63°C) on an instant-read thermometer.
- Remove the pan from the oven. Let the pork chops rest on the pan for at least 3 minutes before serving.
Notes
