There’s something about slow cooker dinners that just feels like home. This Crock Pot Pork Chop Stuffing is cozy, hearty, and packed with flavor—exactly the kind of meal you crave on busy nights or lazy Sundays.
Everything cooks together in one pot: tender pork chops, savory stuffing, and a creamy base that keeps everything moist and full of flavor.
It’s a no-fuss, dump-and-go recipe that turns out delicious every time.
Why I Love This Recipe
This dish takes me back to my grandma’s kitchen. She used to make pork chops with stuffing for Sunday dinner, and that smell still hits me like a warm hug. This version is easier—just pop it in the crockpot and walk away.
- Only 10 minutes of prep
- No need to brown the pork chops first
- Super tender pork every time
- Stuffing is perfectly moist and flavorful
- One-pot cleanup
Servings and Cook Time
Serves: 4
Prep Time: 10 minutes
Cook Time: 6 hours on low or 3 hours on high
What You’ll Need
- 4 boneless pork chops (about 1 inch thick)
- 1 (6 oz) box of stuffing mix (like Stove Top)
- 1 ½ cups chicken broth
- 1 (10.5 oz) can cream of mushroom soup
- ½ cup sour cream
- ½ onion, diced
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- 1 tablespoon unsalted butter
- Fresh parsley, chopped (optional, for garnish)
Pro Tips
- Don’t sear the pork first — they cook up tender without it and it saves you a pan.
- Use low-sodium broth to keep things from getting too salty.
- Stuffing mix already has seasoning, so no need to go overboard with spices.
- Don’t stir once it’s in the crockpot—just layer and let it cook.
- Butter adds richness, so don’t skip that little tablespoon!
Tools Needed
- 1 black oval crockpot (slow cooker)
- Cutting board and knife
- Measuring cups and spoons
- Mixing bowl
- Wooden spoon or silicone spatula
Substitutions and Variations
- Swap cream of mushroom soup with cream of chicken if you prefer.
- Use bone-in pork chops, but increase cook time by 30 minutes.
- Sub Greek yogurt for sour cream for a tangier flavor.
- Add sliced mushrooms or celery for more texture.
- Use herb stuffing or cornbread stuffing—both work great.
Make Ahead Tips
- Dice your onion and mix the soup, sour cream, and seasonings the night before.
- You can even assemble the whole thing in the crockpot insert, cover it, and refrigerate overnight—just set it to cook in the morning.
Cooking Instructions
Step 1: Mix the Soup Base
In a mixing bowl, stir together 1 (10.5 oz) can cream of mushroom soup, ½ cup sour cream, ½ teaspoon garlic powder, and ½ teaspoon black pepper until smooth.
Step 2: Layer the Pork Chops
Place 4 boneless pork chops in the bottom of the black oval crockpot, laying them flat in a single layer.
Step 3: Spread the Soup Mixture
Spoon the soup and sour cream mixture evenly over the pork chops.
Step 4: Add the Onions
Sprinkle ½ cup diced onion evenly over the soup-covered pork chops.
Step 5: Add the Stuffing Mix
Pour 1 (6 oz) box of stuffing mix evenly over everything in the crockpot.
Step 6: Pour Broth and Add Butter
Slowly pour 1½ cups chicken broth over the stuffing, then dot the top with 1 tablespoon unsalted butter cut into small pieces.
Step 7: Cook
Cover and cook on LOW for 6 hours or HIGH for 3 hours, until pork is cooked through and stuffing is soft.
Tips for Leftovers and Storage
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat in the microwave or oven until warmed through.
- Add a splash of broth when reheating to keep the stuffing moist.
- This doesn’t freeze well—the stuffing texture changes too much.
Why This Recipe Works (Quick Science)
Stuffing acts like a sponge, soaking up the broth and soup mixture to stay soft and flavorful. Slow cooking breaks down the pork chops’ connective tissue, making them super tender without drying them out. The sour cream helps stabilize the sauce and adds richness.
Common Mistakes
- Adding too much liquid: Stick to 1½ cups of broth or it’ll get soggy.
- Lifting the lid too soon: It lets out moisture and slows cooking.
- Over-seasoning: Stuffing mix already has salt and herbs.
- Using thin pork chops: They dry out too fast—go for thick cuts.
What to Serve With
- Steamed green beans with a bit of butter
- Simple tossed salad with vinaigrette
- Roasted carrots or Brussels sprouts
- Cranberry sauce for a sweet contrast
- Applesauce (classic pork pairing)
FAQ
Can I use frozen pork chops?
Yes, but thaw them first so they cook evenly.
Can I prep this the night before?
Totally! Just assemble it in the crockpot and refrigerate overnight.
Can I double the recipe?
Yes, if your crockpot is large enough. Layer everything evenly.
Can I cook it on HIGH the whole time?
Yep! It’ll be ready in about 3 hours.
Final Thoughts
This Crock Pot Pork Chop Stuffing is one of those comfort meals you’ll want to keep in rotation. It’s simple, satisfying, and full of cozy flavor—perfect for a weeknight dinner or lazy weekend. If you give it a try, leave a comment and let me know how it turned out or if you added your own twist. I’d love to hear about it!