Maple glazed pork chops with cornbread stuffing is one of those cozy, craveable meals that tastes like a Sunday dinner but is easy enough for a weeknight.
The pork chops are juicy with a sticky-sweet maple glaze, and the stuffing? Buttery, herby, with just the right crunch on top.
It’s sweet, savory, tender, and crisp all in one bite—and that’s why I love it.
Why I Love This Recipe
I’ve made this one for everything—from regular dinners to holiday tables. It always hits. Here’s why:
- That maple glaze caramelizes and locks in moisture
- Cornbread stuffing adds buttery flavor and texture
- You can prep both parts in the same oven—easy cleanup
- It feels fancy but takes no time
- The sweet + savory combo is just unbeatable
What You’ll Need
- 4 bone-in pork chops, about 1 inch thick
- 1 tablespoon olive oil
- ¾ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons Dijon mustard
- ¼ cup pure maple syrup
- 1 tablespoon apple cider vinegar
- 1 (6 oz) package cornbread stuffing mix
- 1 ½ cups chicken broth
- 3 tablespoons unsalted butter, melted
- ½ cup diced yellow onion
- ½ cup diced celery
- Nonstick spray
Pro Tips
- Use real maple syrup, not pancake syrup—the flavor is way better
- Don’t skip searing the chops—it helps lock in flavor
- Letting the pork rest before serving keeps it juicy
- Prep the stuffing while the pork sears to save time
- Bake uncovered so the stuffing gets crispy on top
Tools Needed
- Large skillet
- 9×13 baking dish
- Small mixing bowl
- Measuring cups and spoons
- Spoon or spatula
- Knife and cutting board
- Oven mitts
- Aluminum foil (optional)
Substitutions and Variations
- Use boneless chops if preferred—just reduce baking time slightly
- Swap cornbread stuffing with classic herb stuffing
- Add chopped apple or cranberries to the stuffing for a fall twist
- Try stone-ground mustard for a bolder glaze
Make Ahead Tips
You can assemble the stuffing mix and store it covered in the fridge for up to a day ahead. Add a splash of broth before baking if it feels dry.
Servings and Cook Time
Serves: 4
Prep time: 15 minutes
Cook time: 35 minutes
Total time: 50 minutes
Macros (Per Serving)
- Calories: 410
- Protein: 31g
- Carbs: 27g
- Fat: 21g
- Fiber: 2g
- Sugar: 9g
Instructions
Step 1: Make the Glaze
In a small bowl, whisk together 2 tablespoons Dijon mustard, ¼ cup pure maple syrup, and 1 tablespoon apple cider vinegar.
Step 2: Season the Pork
Pat 4 bone-in pork chops dry with a paper towel. Rub them with 1 tablespoon olive oil, then sprinkle with ¾ teaspoon salt and ½ teaspoon black pepper.
Step 3: Sear the Pork
Heat a large skillet over medium-high heat. Sear pork chops for 2–3 minutes per side until golden brown. Don’t cook them through—just a good sear.
Step 4: Prep the Stuffing
In a large bowl, combine 1 (6 oz) package cornbread stuffing mix, 1 ½ cups chicken broth, 3 tablespoons melted butter, ½ cup diced onion, and ½ cup diced celery. Stir until evenly moistened.
Step 5: Assemble in the Baking Dish
Spray a 9×13 baking dish with nonstick spray. Spread the stuffing evenly on the bottom. Lay the seared pork chops on top. Brush the glaze generously over each chop.
Step 6: Bake It
Bake at 375°F for 25–30 minutes, or until pork reaches 145°F internally and stuffing is golden on top.
Step 7: Rest and Serve
Let the pork chops rest for 5 minutes before serving. Plate over stuffing and drizzle with extra glaze if desired.
Leftovers and Storage
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 325°F covered with foil until warmed through, or microwave in 30-second bursts.
Why This Recipe Works (Quick Science)
Searing the pork chops before baking starts the Maillard reaction—this adds a rich, savory crust that seals in juices. The maple-Dijon glaze uses acid (vinegar) to balance sweetness and fat, and cornbread stuffing absorbs the broth and butter while crisping up on top, creating a perfect contrast of textures.
Common Mistakes
- Using syrup instead of real maple—too sweet and fake
- Skipping the sear—chops can turn bland or dry
- Overbaking—always check internal temp (145°F)
- Adding too much broth to stuffing—it’ll get soggy, not fluffy
What to Serve With
- Roasted carrots
- Garlic sautéed green beans
- A crisp apple slaw
- Honey-glazed sweet potatoes
- Simple garden salad with vinaigrette
FAQ
Can I use boneless pork chops?
Yes, just reduce the baking time by 5–7 minutes.
Can I make this all in one pan?
Yes, use a large oven-safe skillet—just keep the stuffing on one side.
Can I freeze leftovers?
Yep. Freeze individual portions in airtight containers for up to 2 months.
Conclusion
These maple glazed pork chops with cornbread stuffing are one of those meals that feels like home—warm, flavorful, and just a little fancy. Make it once and I promise it’ll end up in your regular rotation. If you try it, leave a comment and let me know how it turned out!