My easy crock pot pork chops and stuffing is a simple, comforting meal featuring moist, tender blade chops topped with buttery stuffing. The slow cooker does the work, giving you juicy pork and a savory, flavorful sauce with minimal effort.
Coming home to a Crock Pot dinner is one of my favorite comforts. This pork chops and stuffing recipe has become a family staple — perfect for busy weeknights or relaxed weekends. The aroma alone greets you at the door, and we love serving the pork and stuffing over creamy mashed potatoes for a complete, cozy meal.
Why this recipe works so well
- Blade chops: These shoulder cuts have marbling and connective tissue that break down during long, slow cooking, keeping the meat moist and tender.
- Layering: Placing the stuffing on top lets it cook by steam rather than sitting in the liquid, preventing it from getting soggy.
- Searing first: Browning the chops adds deep, caramelized flavor and creates browned bits (fond) that enrich the sauce when deglazed with broth.
Ingredient notes and shopping tips
- Pork chops: I prefer blade chops (also called blade steaks) from the shoulder. Their extra fat and connective tissue turn into gelatin with low-and-slow cooking, producing tender, juicy meat. You can also use bone-in chops at least ¾ inch thick to avoid drying out.
- Broth: If you don’t have open broth, a concentrated bouillon like Better Than Bouillon lets you make just the amount you need for one cup of liquid.
- Celery: Pre-washed celery sticks work well — they save prep time and provide the tender stalks that blend nicely into the dish.
- Stuffing mix: Classic sage works great, but use your favorite boxed stuffing if you prefer another flavor.
- Cream soup: Cream of mushroom adds depth, but cream of chicken, celery, or onion are good substitutes if you prefer.
Krystle’s tips
- Don’t stir: Keep the stuffing layered on top so it stays crispier and doesn’t sink into the sauce.
- Use a meat thermometer: Pork is safe at 145°F (63°C). It may still show a slight blush of pink; check temperature in the thickest part away from the bone.
- Let it rest: Rest the chops a few minutes after cooking so juices redistribute and stay in the meat instead of on your plate.
FAQs
No. Do not place frozen meat in a slow cooker. The meat can remain too long at unsafe temperatures while it heats through. Thaw pork chops overnight in the refrigerator before cooking.
Yes, you can, but low-and-slow gives better results. Cooking on high shortens the time but increases the chance the meat will become firm or chewy.
More comfort food we love
Chicken and Dumplings
BBQ Chicken Mac and Cheese
Crock Pot Wedding Soup
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📖 Recipe
Crock Pot Pork Chops and Stuffing
Ingredients
- 5 Pork Chops Around 2–3 pounds total; blade chops recommended
- Salt and Pepper
- 1 Onion Diced
- 3 Stalks Celery Diced
- 2 Cloves Garlic Minced
- 1 Can Cream of Mushroom Soup 10.5 ounces
- 1 Cup Hot Water Or use 1 cup broth and omit bouillon base
- 1 Teaspoon Better Than Bouillon Roasted Chicken Base
- 1 Box Stove Top Stuffing
- ¼ Cup Butter Melted
Instructions
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Season pork chops with salt and pepper. Sear the chops about 2 minutes per side in a hot skillet, then deglaze the pan with a few tablespoons of broth to loosen the browned bits.
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Spray the slow cooker with nonstick spray. Place the seared pork chops in the cooker and top with diced onion, celery, and minced garlic.
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In a bowl, whisk together the cream of mushroom soup and the remaining chicken broth (or hot water with bouillon). Pour this mixture over the pork chops.
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Combine the stuffing mix with melted butter, then spread the stuffing evenly over the top of the pork chops. Do not stir.
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Cook on low for 6 hours (or on high for 3–4 hours) until the pork reaches 145°F (63°C). Let the chops rest a few minutes before serving.
Nutrition
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Carbohydrates: 8 g
|
Protein: 31 g
