Slow Cooker Pork Chops with Stuffing Crust

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Slow Cooker Pork Chops with Stuffing Crust

A Cozy, One-Pot Comfort Dinner That Feels Like Sunday Supper

Some meals feel like home the moment you smell them cooking. This Slow Cooker Pork Chops with Stuffing Crust is one of those dishes—the kind that quietly simmers all afternoon and welcomes you back with warm, nostalgic aromas of herbs, mushrooms, and tender pork.

Juicy pork chops gently braise in a creamy mushroom sauce while a seasoned stuffing layer forms a rustic, casserole-style crust on top. It’s hearty without being heavy, comforting without being complicated, and exactly the kind of dinner that makes everyone linger at the table a little longer.

Why You’ll Love This Recipe

• One-pot simplicity – everything cooks in the slow cooker
• No browning required – truly dump-and-go
• Ultra-tender pork chops that stay juicy
• Classic stuffing flavor with a cozy casserole texture
• Perfect for busy weeknights or relaxed weekends
• Uses pantry staples you probably already have

Ingredients

• 4 boneless pork chops, about 1 inch thick (1½–2 lbs total)
• 1 (6 oz) box seasoned stuffing mix (herb or chicken flavor)
• 1 (10.5 oz) can condensed cream of mushroom soup
• 1 cup low-sodium chicken broth
• Salt and black pepper, to taste (optional)

Equipment Needed

• 4–6 quart slow cooker
• Medium mixing bowl
• Whisk
• Measuring cup
• Spoon or spatula

Step-by-Step Instructions

1. Prepare the Slow Cooker

Lightly grease the inside of the slow cooker with nonstick spray or oil to prevent sticking and make cleanup easier.

2. Arrange the Pork Chops

Pat pork chops dry with paper towels. Season lightly with salt and pepper if desired. Arrange them in a single layer in the bottom of the slow cooker. Slight overlap is fine, but avoid stacking.

3. Make the Creamy Sauce

In a bowl, whisk together the cream of mushroom soup and chicken broth until smooth.

4. Pour Over the Pork

Pour the soup mixture evenly over the pork chops. The liquid should pool around the edges but doesn’t need to fully submerge the meat.

5. Add the Stuffing Crust

Sprinkle the dry stuffing mix evenly over the top. Gently press it down with the back of a spoon so the bottom layer touches the liquid—this allows it to hydrate while keeping a textured top.

6. Slow Cook

Cover and cook:

• LOW: 5–6 hours
• HIGH: 2½–3 hours

The pork should be tender and reach an internal temperature of 145°F.

7. Rest and Serve

Let the dish rest, covered, for 5–10 minutes before serving. Spoon pork chops onto plates with stuffing on top and drizzle with the creamy sauce from the bottom.

Pro Tips

• Use full-fat soup for the best texture and flavor
• Pat pork dry so it absorbs seasoning instead of steaming
• Don’t stir during cooking—layering matters
• Press stuffing lightly—not packing keeps it tender
• Let it rest so the stuffing sets before serving

Variations & Substitutions

• Chicken version: Swap pork for boneless chicken breasts or thighs
• Turkey-style: Use turkey chops or cutlets
• Vegetable boost: Add sliced mushrooms or green beans under the pork
• Gluten-free: Use GF stuffing mix and GF soup
• Dairy-free: Use a dairy-free cream soup alternative

Serving, Pairing & Storage Guide

How to Serve

• Spoon pork chops with stuffing and extra sauce
• Garnish with parsley or thyme if desired

Pairs Well With

• Mashed potatoes
• Roasted carrots or green beans
• Cranberry sauce
• Dinner rolls

Storage

• Refrigerate leftovers up to 3 days
• Store in airtight container

Reheating

• Reheat gently in microwave or covered skillet
• Add a splash of broth if needed

Frequently Asked Questions

Can I use bone-in pork chops?
Yes, but add 30–60 minutes to the cook time.

Will the stuffing be soggy?
No—pressing it lightly into the liquid allows the bottom to hydrate while the top stays textured.

Can I prep this ahead of time?
Yes. Assemble the night before, refrigerate, and cook the next day.

Can I freeze leftovers?
Yes, though the stuffing will soften slightly when reheated.