I love a dinner that gives me juicy pork chops, savory stuffing, and a creamy, family-friendly finish with almost no prep. This Crock Pot Pork Chop Stuffing is the shortcut meal I keep coming back to when time is tight.
I’m obsessed with this Crock Pot Pork Chop Stuffing because it tastes like I did way more than I actually did. The pork chops turn tender and juicy, and the seasoned stuffing mix soaks up all that savory flavor until every bite is rich, hearty, and completely addictive.
But what I really love is how low-effort it feels without tasting lazy. It’s the kind of dinner I crave when my day is packed, my patience is gone, and I still want something that hits hard.
And honestly? The leftovers might be even better.
Saucy, filling, no fuss, straight-up dinner satisfaction.
Ingredients
- Pork chops bring the hearty protein, and they stay cozy under all that stuffing.
- Seasoned stuffing mix is the comfort-food backbone, soft inside with a little texture.
- Cream of mushroom soup makes everything creamy, savory, and honestly super forgiving.
- Chicken broth keeps the stuffing moist without making it taste too heavy.
- Milk adds a softer, richer feel, like the sauce got a little hug.
- Butter melts through the stuffing, because dry stuffing is just sad.
- Onion gives a sweet, savory bite that makes the whole dish feel homemade.
- Poultry seasoning brings that classic holiday flavor, even on a random Tuesday.
- Garlic powder adds easy flavor without anyone chopping extra stuff.
- Salt wakes everything up, but you’ll want to taste and chill.
- Black pepper adds a tiny kick, not spicy, just more interesting.
- Plus, this combo is cozy, filling, and very weeknight-friendly.
- Basically, it’s old-school comfort food with barely any fuss.
Ingredient Quantities
- 4 pork chops (about 1.5 to 2 pounds total)
- 1 (6 ounce) box seasoned stuffing mix
- 1 (10.5 ounce) can condensed cream of mushroom soup
- 1 cup low sodium chicken broth
- 1/2 cup milk
- 4 tablespoons unsalted butter, cut into pats
- 1 small onion, finely chopped (about 3/4 cup)
- 1 teaspoon poultry seasoning
- 1/2 teaspoon garlic powder
- Salt, to taste (about 1/2 to 1 teaspoon)
- Freshly ground black pepper, to taste (about 1/4 to 1/2 teaspoon)
How to Make this
1. Finely chop the small onion and set aside.
2. In a medium bowl combine the seasoned stuffing mix, condensed cream of mushroom soup, low sodium chicken broth, milk, chopped onion, poultry seasoning, garlic powder, salt and freshly ground black pepper; stir until evenly mixed.
3. Lightly spray or wipe the inside of the crock pot with oil or nonstick spray if desired.
4. Place the 4 pork chops in a single layer in the bottom of the crock pot.
5. Spoon the stuffing mixture evenly over and around the pork chops, covering them as much as possible.
6. Dot the top of the stuffing with the 4 tablespoons of unsalted butter cut into pats.
7. Cover and cook on low for 3 to 4 hours or on high for
1.5 to
2.5 hours, until the pork chops reach an internal temperature of 145°F and the stuffing is hot and set.
8. Turn off the crock pot and let the dish rest for 5 minutes before serving to allow juices to redistribute and the stuffing to firm slightly.
Equipment Needed
1. Crock pot or slow cooker
2. Medium mixing bowl
3. Measuring cups and spoons
4. Chef knife
5. Cutting board
6. Wooden spoon or silicone spatula
7. Can opener
8. Instant read meat thermometer
FAQ
Crock Pot Pork Chop Stuffing Recipe Substitutions and Variations
- Pork chops: boneless chicken breasts, pork tenderloin medallions, or bone-in chicken thighs
- Seasoned stuffing mix: cornbread stuffing, plain breadcrumbs with 1 teaspoon poultry seasoning, or cooked wild rice pilaf
- Condensed cream of mushroom soup: condensed cream of chicken soup, a homemade mushroom sauce (sauté mushrooms with cream), or plain Greek yogurt thinned with a little broth
- Low sodium chicken broth: vegetable broth, water plus 1 teaspoon chicken bouillon, or reduced-sodium beef broth for a richer flavor
Pro Tips
1. Sear the pork chops briefly in a hot skillet before placing them in the slow cooker to build a rich brown crust and deeper flavor, then wipe out any burnt bits so the stuffing does not taste bitter.
2. Use a probe thermometer and start checking doneness early; slow cookers vary and pork chops can go from perfect to dry quickly. Remove once they hit 145°F and let them rest five minutes off heat.
3. If the stuffing seems too dry toward the end, stir in a few tablespoons of extra chicken broth or milk and cook another 10 to 15 minutes to reach a moist, cohesive texture. If it is too wet, uncover and cook on high for a short time to evaporate excess liquid.
4. Brighten the finished dish with fresh herbs or a squeeze of lemon juice right before serving to lift the creamy mushroom flavor and cut through richness. Fresh chopped parsley or thyme work especially well.
5. For easier cleanup and neater presentation, line the crock with a slow cooker liner or use a foil sling, and let the stuffing rest in the cooker for a few minutes so it firms up enough to serve in neat portions.
Crock Pot Pork Chop Stuffing Recipe
I love a dinner that gives me juicy pork chops, savory stuffing, and a creamy, family-friendly finish with almost no prep. This Crock Pot Pork Chop Stuffing is the shortcut meal I keep coming back to when time is tight.
4
servings
1342
kcal
Equipment: 1. Crock pot or slow cooker
2. Medium mixing bowl
3. Measuring cups and spoons
4. Chef knife
5. Cutting board
6. Wooden spoon or silicone spatula
7. Can opener
8. Instant read meat thermometer
Ingredients
-
4 pork chops (about 1.5 to 2 pounds total)
-
1 (6 ounce) box seasoned stuffing mix
-
1 (10.5 ounce) can condensed cream of mushroom soup
-
1 cup low sodium chicken broth
-
1/2 cup milk
-
4 tablespoons unsalted butter, cut into pats
-
1 small onion, finely chopped (about 3/4 cup)
-
1 teaspoon poultry seasoning
-
1/2 teaspoon garlic powder
-
Salt, to taste (about 1/2 to 1 teaspoon)
-
Freshly ground black pepper, to taste (about 1/4 to 1/2 teaspoon)
Directions
- Finely chop the small onion and set aside.
- In a medium bowl combine the seasoned stuffing mix, condensed cream of mushroom soup, low sodium chicken broth, milk, chopped onion, poultry seasoning, garlic powder, salt and freshly ground black pepper; stir until evenly mixed.
- Lightly spray or wipe the inside of the crock pot with oil or nonstick spray if desired.
- Place the 4 pork chops in a single layer in the bottom of the crock pot.
- Spoon the stuffing mixture evenly over and around the pork chops, covering them as much as possible.
- Dot the top of the stuffing with the 4 tablespoons of unsalted butter cut into pats.
- Cover and cook on low for 3 to 4 hours or on high for
- 5 to
- 5 hours, until the pork chops reach an internal temperature of 145°F and the stuffing is hot and set.
- Turn off the crock pot and let the dish rest for 5 minutes before serving to allow juices to redistribute and the stuffing to firm slightly.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 444g
- Total number of serves: 4
- Calories: 1342kcal
- Fat: 47.2g
- Saturated Fat: 19.7g
- Trans Fat: 0.12g
- Polyunsaturated: 7g
- Monounsaturated: 16.5g
- Cholesterol: 199mg
- Sodium: 952mg
- Potassium: 1072mg
- Carbohydrates: 40.2g
- Fiber: 1.7g
- Sugar: 7g
- Protein: 61.2g
- Vitamin A: 500IU
- Vitamin C: 2.5mg
- Calcium: 92.5mg
- Iron: 1.5mg
