Slow Cooker Stuffing Topped Pork Chops

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Slow Cooker Stuffing Topped Pork Chops

Description

This recipe features bone-in or boneless pork chops seasoned and seared (optional but recommended), then slow-cooked under a blanket of boxed stuffing mix combined with cream of mushroom soup and sour cream. The result is a creamy, savory topping that acts as both a side dish and a sauce.

  • Prep time: 15 minutes

  • Cook time: 4–6 hours (Low) or 2–3 hours (High)

  • Servings: 4–6

Ingredients

  • Pork Chops: 4 to 6 (1-inch thick, bone-in or boneless)

  • Stuffing Mix: 1 box (6 oz) dry stuffing (e.g., Stove Top)

  • Cream Soup: 1 can (10.5 oz) Cream of Mushroom or Cream of Chicken

  • Sour Cream: 1/2 cup (adds tang and moisture)

  • Broth or Water: 1/4 cup

  • Seasonings: 1 tsp garlic powder, 1/2 tsp onion powder, salt and pepper to taste.

  • Butter: 2 tbsp, melted (optional, for the topping)

Instructions

  1. Season: Season both sides of the pork chops with salt, pepper, garlic powder, and onion powder.

  2. Sear (Optional): For better texture, quickly sear the chops in a skillet over medium-high heat for 2 minutes per side until golden.

  3. Layer: Lightly grease your slow cooker. Place the pork chops in an even layer at the bottom.

  4. Mix Topping: In a medium bowl, whisk together the cream soup, sour cream, and broth/water.

  5. Assemble: Pour the soup mixture over the pork chops. Evenly sprinkle the dry stuffing mix over the top. If using butter, drizzle it over the stuffing now.

  6. Cook: Cover and cook on Low for 4 to 6 hours or High for 2.5 to 3 hours.

Notes & Tips

  • The “Lid Trick”: If you find the stuffing is getting too soggy, place a paper towel under the slow cooker lid for the last 30 minutes of cooking. It absorbs excess steam.

  • Vegetable Add-ins: You can throw a layer of green beans or sliced carrots directly on top of the pork before adding the soup and stuffing for a true one-pot meal.

  • Pork Thickness: Always use thick-cut chops (at least 1 inch). Thin chops will dry out long before the stuffing is set.

Nutritional Information (Per Serving)

Estimated based on 1 chop and 1/6th of topping.

Nutrient Amount
Calories 420 kcal
Protein 32g
Total Fat 18g
Carbohydrates 24g
Sodium 890mg

Benefits of This Recipe

  • Efficiency: Uses pantry staples and requires minimal active kitchen time.

  • Texture: The slow cooker prevents the pork from getting “leathery,” a common issue with pan-searing alone.

  • Versatility: Easy to swap cream of mushroom for cream of celery or broccoli if you have picky eaters.

Q&A

Q: Can I use frozen pork chops?A: It’s safer to thaw them first. Cooking frozen meat in a slow cooker can keep the meat in the “danger zone” temperature ($40^\circ F$ to $140^\circ F$) for too long, risking bacterial growth.

Q: Why is my stuffing dry?A: Some stuffing brands are thirstier than others. If it looks dry halfway through, add another 2–3 tablespoons of broth.

Q: Can I use pork loin instead?A: Yes! You can slice a pork loin into thick medallions and follow the same steps.

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