Crock Pot Pork Chops and Stuffing
My easy crock pot pork chops and stuffing features moist and tender blade chops topped with buttery stuffing. The slow cooker does all the work for you!
I love coming home to comfort food that has been cooking all day in my Crock Pot. Some of my favorites are Crock Pot Chicken Pot Pie, Turkey Chili, and of course my dump and bake stuffed peppers. A new family favorite is this slow cooker pork chops with stuffing. It's perfect for busy school nights or lazy weekend cooking. The house is going to smell AMAZING when you walk in! We love ours on top of mashed potatoes.
Why Our Recipe Is the Best: A Sprinkle of Food Science
- We Use Blade Chops: These have good marbling, stay moist, and are hard to overcook.
- We Layer: Layering the stuffing on top allows to to cook from the steam below. This prevents it from sitting in the liquid and getting soggy.
- We Sear the Chops: This adds flavor you can't get any other way. Bonus: We scrape up the font to flavor our sauce too!
Ingredient Notes and Shopping Tips
- Pork Chops: I like using blade chops also called blade steaks. They come from the shoulder of the pig and have more fat and connective tissue than traditional pork chops. The low and slow cooking converts that into gelatin for melt in your mouth chops!
- You could also use any bone in chop. Look for ones that are least ¾ inch thick to prevent them from drying out or overcooking.
- Broth: If I don't have a carton of chicken broth already open I like to use Better Than Bouillon as I can use just enough to make one cup of liquid.
- Celery: I love using prewashed celery sticks (the kind you buy to throw in your lunchbox). You get the most tender part and don't have to wash them!
- Stuffing Mix: I like classic sage, but feel free to use your fave.
- Cream of Mushroom Soup: You can also use cream of celery, cream of chicken, or even cream of onion if you're not a mushroom fan.
Krystle's Tips
- Don't Stir: We want to keep the stuffing on top so it doesn't get too soggy. Do not stir it into the broth/soup mixture.
- Use a Meat Thermometer: Pork is fully cooked at 145 degrees. It is okay and safe to eat even if it still looks a little pink. Use an instant read meat thermometer inserted in the thickest part away from the bone.
- Rest For a Few Minutes: This will allow the juices to redistribute in the pork so they end up in your mouth not the plate!
FAQS
NO! Do not put frozen mean in the slow cooker as they can sit in the danger zone that allows bacterial growth too long before their temp rises. If you have frozen pork chops thaw overnight in the fridge before slow cooking.
Yes, but we like it on low better. Using high heat makes them move likely to become tough or chewy.
More Comfort Food We Love
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📖 Recipe
Crock Pot Pork Chops and Stuffing
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Ingredients
- 5 Pork Chops Around 2-3 Pounds Total, I used Blade Chops
- Salt/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 of Broth and leave out the Bouillon Base below
- 1 Teaspoon Better Than Bouillon Roasted Chicken Base
- 1 Box Stove Top Stuffing
- ¼ Cup Butter Melted
Instructions
- Season pork chops with salt and pepper. Sear on each side for around 2 minutes. Deglaze with a few tablespoons of broth.
- Spray slow cooker with nonstick cooking spray. Place the pork chops into the slow cooker and top with onions, celery, and garlic.
- In a small bowl, combine the cream of mushroom soup and remaining chicken broth. Pour over pork chops.
- In a small bowl, mix together the stuffing mix and butter. Add on top of
- Add the stuffing into the crockpot and spread on top of the pork chops and spread into an even layer.
- Cook on low for 6 hours or on high for 3-4 hours or until the pork chops reach 145 degrees.
Nutrition
