Slow Cooker Pork Chops & Stuffing

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Slow Cooker Pork Chops & Stuffing

This recipe is a powerhouse of nostalgia. By layering the pork over a bed of seasoned stuffing and a creamy sauce, the juices from the meat drip down as it cooks, infusing the breading with incredible flavor.

  • Prep time: 10 minutes

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

  • Servings: 4 people

Ingredients

  • 4 Boneless Pork Chops (approx. 1-inch thick)

  • 1 box (6 oz) Stove Top Stuffing Mix (Chicken or Pork flavor)

  • 1 can (10.5 oz) Condensed Cream of Mushroom or Cream of Chicken soup

  • 1/2 cup Sour cream (adds a nice tang and silkiness)

  • 1/4 cup Water or Chicken broth

  • Salt & Pepper to taste (as seen in your photo)

  • Optional: 1/2 tsp Garlic powder or dried Thyme

Instructions

  1. The Base: In a medium bowl, whisk together the condensed soup, sour cream, and water/broth until smooth.

  2. Layer the Stuffing: Pour the dry stuffing mix into the bottom of the slow cooker. Pour about half of the soup mixture over the stuffing and toss lightly.

  3. The Pork: Season your pork chops with salt and pepper. Lay them in a single layer on top of the stuffing (exactly like your picture!).

  4. Top it Off: Spread the remaining soup mixture over the top of the pork chops. (This helps keep the meat from drying out).

  5. Cook: Cover and cook on Low for 4–6 hours or High for 2–3 hours.

    • Note: Pork is safe at 145°F, but for slow cooking, you want it tender enough to cut with a fork.

Pro Tips for Success

  • Thickness Matters: Use thick-cut chops (at least 1 inch). Thin chops tend to dry out quickly in a slow cooker.

  • The Sear: If you have an extra 5 minutes, sear the pork chops in a skillet with a little oil before putting them in the slow cooker. It adds a deeper “umami” flavor and better color.

  • Vegetable Add-ins: You can throw in some frozen green beans or sliced mushrooms on top of the stuffing for a complete one-pot meal.

Nutritional Info (Per Serving)

Estimates based on standard ingredients:

  • Calories: 420 kcal

  • Protein: 32g

  • Total Fat: 18g

  • Carbohydrates: 34g

  • Sodium: 980mg (This dish is high in sodium due to the boxed mix and canned soup).

Benefits of This Recipe

  • Economical: Uses pantry staples and affordable cuts of meat.

  • Time-Saving: Requires very little “active” kitchen time.

  • One-Pot Cleanup: Everything happens in the crockpot basin.

  • High Protein: A very filling meal that sustains energy levels.

Common Q&A

Q: Can I use frozen pork chops? A: It is generally recommended to thaw meat before slow cooking to ensure it reaches a safe internal temperature quickly enough to prevent bacterial growth.

Q: My stuffing came out too soggy. What happened? A: This usually happens if there is too much liquid or if the condensation from the lid drips back in. You can place a paper towel under the lid (don’t let it touch the food) for the last 30 minutes to absorb excess moisture.

Q: Can I use Chicken Breasts instead? A: Absolutely! Follow the same steps, but monitor the temperature; chicken breasts usually cook a bit faster than pork and can dry out if left too long.

Q: What should I serve this with? A: Since the starch (stuffing) and protein are included, a bright green side like steamed broccoli, a crisp garden salad, or roasted asparagus balances the richness perfectly.

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