CrockPot Pork Chop Stuffing is a cozy, hearty one-pot meal: pork chops nestled on a bed of seasoned stuffing, cooked low and slow so the chops stay tender and the stuffing soaks up all the flavor. Here’s a reliable recipe.
Ingredients
Pork chops
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4–6 bone-in or boneless pork chops (about 1 inch thick)
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Salt, pepper, garlic powder, paprika
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1–2 Tbsp olive oil (for browning)
Stuffing
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1 box (6 oz) stuffing mix (e.g., Stove Top) — or ~6 cups cubed stale bread
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1½ cups chicken broth (adjust to package directions)
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4 Tbsp butter, melted
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1 small onion, diced
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2 celery stalks, diced
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1 tsp poultry seasoning or sage
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Optional: 1 apple, diced; ½ cup dried cranberries; ¼ cup chopped pecans
Optional cream sauce
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1 can (10.5 oz) cream of mushroom or cream of chicken soup
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½ cup milk or broth
Instructions
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Season and brown the chops (optional but recommended). Pat chops dry, season both sides, and sear in a skillet over medium-high heat, 2–3 minutes per side, just to brown. This adds flavor; they’ll finish cooking in the slow cooker.
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Prep the stuffing. Sauté onion and celery in a little butter until soft. In a bowl, combine stuffing mix, broth, melted butter, sautéed vegetables, poultry seasoning, and any add-ins (apple, cranberries, pecans). Stir until moistened—don’t overmix.
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Layer in the slow cooker. Spread about half the stuffing in the bottom of a greased 6-quart slow cooker. Add the pork chops in a single layer, then top with the remaining stuffing. If using the cream sauce, whisk soup and milk and pour over the top.
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Cook. Cover and cook on low 4–5 hours or high 2½–3 hours, until pork reaches 145°F internally and is tender.
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Rest and serve. Let stand 5–10 minutes before serving. Great with green beans, applesauce, or a simple salad.
Tips
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Don’t overcook—pork chops dry out fast. Start checking at the low end of the time range.
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Stuffing moisture: If it looks dry mid-cook, add a splash of broth; if soupy, crack the lid for the last 30 minutes.
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Bone-in chops stay juicier but need slightly more time.
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No boxed mix? Use ~6 cups cubed bread, increase broth to ~2 cups, and add extra seasoning.
Want a variant—like ranch-seasoned, apple-pecan, or a cream-of-soup version with no browning step?