Here’s a comforting and hearty recipe for Slow Cooker Pork Chops with Stuffing Crust 🍖🍂—the pork stays juicy while the stuffing on top becomes flavorful and golden.
Slow Cooker Pork Chops with Stuffing Crust
Ingredients (serves 4)
For the pork chops:
- 4 bone-in or boneless pork chops (about 1-inch thick)
- Salt and pepper, to taste
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika (optional)
For the stuffing crust:
- 1 box (6 oz / 170 g) stuffing mix (or homemade stuffing)
- ½ cup chicken broth
- ¼ cup melted butter
- 2 tbsp chopped fresh parsley (optional)
- 1 tsp dried sage or poultry seasoning (optional)
Optional gravy:
- 1 can (10.5 oz) cream of mushroom soup
- ¼ cup milk
- 1 tsp Dijon mustard
Instructions
1. Prepare the pork chops
- Season pork chops generously with salt, pepper, garlic powder, onion powder, and paprika.
- (Optional) Sear in a skillet for 1–2 minutes per side for extra flavor.
2. Layer in slow cooker
- Spray the slow cooker with nonstick cooking spray.
- Place pork chops in a single layer.
- In a small bowl, mix stuffing mix, chicken broth, melted butter, parsley, and sage.
- Spread stuffing evenly over the pork chops.
3. Cook
- Cover and cook on Low for 4–5 hours or High for 2–3 hours, until pork chops reach an internal temperature of 145°F (63°C) and are tender.
4. Optional gravy
- About 30 minutes before serving, whisk together cream of mushroom soup, milk, and Dijon mustard.
- Pour over pork chops and stuffing, then cook uncovered on Low for 30 minutes to heat through.
5. Serve
- Serve pork chops topped with the stuffing crust and drizzle with gravy if using.
- Pair with roasted vegetables, mashed potatoes, or a simple green salad.
Tips for Success
- Juicy pork chops: Choose chops that are at least 1-inch thick; thinner chops can dry out.
- Crispier stuffing crust: About 15 minutes before serving, uncover slow cooker and turn to High to firm up the top.
- Flavor boost: Add sautéed onions, celery, or mushrooms to the stuffing mixture.
- Leftovers: Store in an airtight container for 3–4 days; reheat gently in the microwave.
If you want, I can also give a shortcut one-pot version that uses boxed stuffing and a quick gravy but tastes homemade—perfect for a weekday dinner.
Do you want me to do that version?
