Slow Cooker Pork Chops with Stuffing

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Slow Cooker Pork Chops with Stuffing

Description

Slow Cooker Pork Chops with Stuffing is a comforting, hearty dinner that combines tender seasoned pork chops with savory, herb-filled stuffing. The pork slowly cooks over a flavorful bed of soft, buttery stuffing, allowing the juices from the meat to blend into the bread mixture as everything cooks. Rosemary, thyme, garlic, onion, and simple seasonings add delicious homemade flavor without requiring complicated preparation. This is an especially convenient recipe for busy weeknights because the slow cooker does most of the work. The result is a warm, satisfying meal that feels like classic comfort food and pairs beautifully with green beans, roasted vegetables, mashed potatoes, or a simple salad.

Ingredients For the Pork Chops

  • 4 bone-in or boneless pork chops, about 1-inch thick
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • ½ teaspoon paprika
  • ½ teaspoon salt
  • ½ teaspoon black pepper

For the Stuffing

  • 6 cups cubed day-old bread or prepared stuffing cubes
  • 1 small yellow onion, finely diced
  • 2 celery stalks, finely chopped
  • 3 tablespoons butter
  • 2 cups chicken broth
  • 1 teaspoon dried sage
  • ½ teaspoon dried thyme
  • ¼ teaspoon black pepper
  • ¼ teaspoon salt
  • 1 tablespoon fresh parsley, chopped

Optional

  • ½ cup chopped mushrooms
  • ¼ cup dried cranberries
  • ¼ cup chopped pecans
  • Fresh rosemary or parsley for garnish

Step-by-Step Instructions

1. Season the Pork

Pat the pork chops dry with paper towels. Rub them lightly with olive oil, then season both sides with garlic powder, thyme, rosemary, paprika, salt, and black pepper. Let them sit for a few minutes while you prepare the stuffing.

2. Prepare the Stuffing Mixture

Melt the butter in a skillet over medium heat. Add the diced onion and celery and cook for about 4–5 minutes, until softened. Stir in the sage, thyme, salt, and black pepper. Remove from the heat.
Place the bread cubes in a large bowl and pour the sautéed vegetables over them. Gradually add the chicken broth, tossing gently until the bread is moist but not completely soggy. Stir in fresh parsley. If using mushrooms, cranberries, or pecans, fold them in now.

3. Prepare the Slow Cooker

Lightly grease the inside of a 6-quart slow cooker with cooking spray or a little butter. Spread the prepared stuffing evenly across the bottom of the slow cooker.

4. Add the Pork Chops

Arrange the seasoned pork chops in a single layer over the stuffing. Press them gently into the stuffing without completely covering the meat. This allows the pork juices to flavor the stuffing while it cooks.

5. Slow Cook

Cover the slow cooker with the lid and cook on LOW for approximately 4–5 hours, or until the pork reaches a safe internal temperature of 145°F (63°C) followed by a short rest. Cooking time will depend on the thickness of the pork chops and your slow cooker.

6. Check the Stuffing

The stuffing should be soft, moist, and flavorful. If you prefer a slightly firmer texture, remove the lid during the final 15–20 minutes of cooking to allow some excess moisture to escape.

7. Rest and Serve

Once the pork is cooked, turn off the slow cooker and allow the pork chops to rest for about 5 minutes. Garnish with fresh rosemary or parsley and serve each pork chop with a generous spoonful of the savory stuffing.

Tips and Notes

  • Choose thick pork chops: Pork chops around 1 inch thick work particularly well because they remain tender during slow cooking.
  • Do not overcook: Pork can become dry if cooked significantly beyond the recommended temperature. Use an instant-read thermometer to check the thickest part.
  • Use day-old bread: Slightly dry bread absorbs the broth and pork juices without becoming excessively mushy.
  • Add vegetables: Mushrooms, diced carrots, or chopped apples can add extra flavor to the stuffing.
  • For extra flavor: Sear the pork chops in a hot skillet for 1–2 minutes per side before placing them in the slow cooker. This creates a deeper browned flavor.
  • Keep the lid closed: Opening the slow cooker repeatedly releases heat and can increase the cooking time.
  • Storage: Refrigerate leftovers in an airtight container for up to 3–4 days.
  • Reheating: Reheat gently in the microwave or covered in the oven until heated through. Add a splash of broth if the stuffing seems dry.

Q&A

Can I use boneless pork chops?
Yes. Boneless pork chops work well, although they can cook a little faster than bone-in chops. Check the internal temperature earlier to prevent overcooking.
Can I use boxed stuffing mix?
Absolutely. For a quicker version, prepare the stuffing mix according to its package directions, then place it in the slow cooker underneath the seasoned pork chops.
Can I add gravy?
Yes. Serve the finished pork chops with homemade or store-bought pork gravy for an extra-rich comfort-food dinner.
Can I make this with chicken instead?
Yes. Boneless chicken breasts or thighs can replace the pork, but cooking time and safe internal temperature will be different.
Why is my stuffing too wet?
The amount of broth absorbed depends on the type and freshness of the bread. Add the broth gradually rather than pouring it all in at once, and use less if the bread becomes sufficiently moist.

Servings & Nutrition

Servings: 4
Prep Time: 20 minutes
Cook Time: 4–5 hours
Total Time: Approximately 4 hours 20 minutes
Calories: Approximately 520 calories per serving
Protein: 35g
Carbohydrates: 42g
Fat: 23g
Fiber: 3g
Sodium: Approximately 780mg
Nutrition information is an estimate and will vary depending on the size of the pork chops, type of bread, broth, butter, and other ingredients used.

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