Slow Cooker Pork Chops with Stuffing

Description: Slow Cooker Pork Chops with Stuffing is a cozy, satisfying dinner that combines tender pork chops, savory seasoned stuffing, vegetables, and a creamy sauce in one easy slow-cooker meal. The pork becomes juicy and fork-tender as it cooks, while the stuffing absorbs the flavorful juices and turns soft, rich, and comforting. This recipe is especially useful on busy days because most of the work is simply layering the ingredients and letting the slow cooker do the rest. It is perfect for weeknight dinners, Sunday meals, potlucks, or cooler evenings when you want classic comfort food without spending hours in the kitchen. Serve it with green beans, roasted vegetables, mashed potatoes, or a simple salad for a complete meal.

Ingredients For the Pork Chops

4 thick-cut pork chops, bone-in or boneless
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon paprika

For the Stuffing

1 box seasoned stuffing mix, about 6 oz
1/2 cup finely chopped onion
1/2 cup chopped celery
1 1/4 cups chicken broth
2 tablespoons melted butter

For the Creamy Sauce

1 can cream of chicken soup, about 10.5 oz
1/2 cup sour cream
1/2 cup chicken broth
1 teaspoon Worcestershire sauce
1/2 teaspoon dried thyme
1/2 teaspoon dried parsley

Step-by-Step Instructions

Lightly grease the inside of your slow cooker with nonstick cooking spray or a small amount of oil.
Pat the pork chops dry with paper towels. Season both sides with salt, black pepper, garlic powder, onion powder, and paprika.
Heat olive oil in a skillet over medium-high heat. Add the pork chops and sear for about 2 to 3 minutes per side until lightly browned. This step is optional, but it adds extra color and flavor.
Place the pork chops in the bottom of the slow cooker in a single layer.
In a medium bowl, whisk together the cream of chicken soup, sour cream, chicken broth, Worcestershire sauce, thyme, and parsley until smooth.
Pour or spoon the creamy mixture evenly over the pork chops.
In another bowl, combine the stuffing mix, chopped onion, celery, melted butter, and chicken broth. Stir gently until the stuffing is moistened but not soggy.
Spread the stuffing mixture evenly over the pork chops and sauce. Do not press it down too firmly.
Cover and cook on LOW for about 5 to 6 hours or on HIGH for 3 to 4 hours, depending on the thickness of the pork chops and your slow cooker.
Check the pork near the end of the cooking time. It should reach a safe internal temperature of 145°F (63°C).
Allow the pork to rest for a few minutes before serving. Spoon the creamy sauce and stuffing over each pork chop and serve warm.

Tips and Notes

Use thick-cut pork chops because they are less likely to dry out during slow cooking. Bone-in chops usually stay especially juicy, but boneless chops work well too. Avoid opening the slow cooker repeatedly because heat escapes each time the lid is lifted. If you like firmer stuffing, reduce the broth slightly or uncover the slow cooker briefly near the end if your model allows it safely. You can also add sliced mushrooms, carrots, or extra celery for more vegetables. For a richer flavor, use cream of mushroom soup instead of cream of chicken soup. If your stuffing seems dry before cooking, add an extra splash of broth, but avoid adding too much or it may become overly soft.

Q&A

Can I use boneless pork chops? Yes. Thick boneless pork chops work well, but they may cook slightly faster than bone-in chops, so check them earlier.
Can I use homemade stuffing? Yes. Homemade stuffing can replace boxed stuffing as long as it is lightly moistened before adding it to the slow cooker.
Can I prepare this recipe ahead of time? You can season the pork and prepare the sauce and stuffing mixture ahead of time. Store them separately in the refrigerator and assemble the dish when you are ready to cook.
Why did my pork chops turn dry? The most common reason is overcooking. Check the internal temperature and stop cooking once the pork is tender and reaches 145°F.
Can I add vegetables? Yes. Mushrooms, carrots, green beans, onions, or celery all pair well with this recipe.

Servings & Nutrition