Crock Pot Pork Chop Stuffing is the kind of dinner that makes a busy day feel easier. You get tender pork chops, soft and savory stuffing, and a creamy sauce all in one pot. The slow cooker does most of the work, and there is very little cleanup.
Servings: 6
Prep time: 15 minutes
Cook time: 4–5 hours on LOW or 2½–3 hours on HIGH
Total time: About 4 hours 15 minutes to 5 hours 15 minutes
Why I Love This Recipe
This is the kind of meal I think of when I want classic comfort food without a sink full of dishes. Pork chops and stuffing already feel like they belong together. Cooking them in the crockpot lets the stuffing soak up some of the savory flavor while the creamy sauce helps protect the pork from drying out.
I also like that there is no need to brown the pork first. That saves a pan and makes the prep much faster.
- Everything cooks in one crockpot.
- The stuffing becomes soft, savory, and full of flavor.
- The creamy sauce adds moisture to lean pork chops.
- Prep takes only about 15 minutes.
- It uses simple grocery-store ingredients.
- You can get it started hours before dinner.
What You’ll Need
- 6 boneless pork chops, about ¾ to 1 inch thick, about 6 ounces each
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 tablespoon olive oil
- 1 box (6 ounces) dry seasoned stuffing mix
- 1 cup low-sodium chicken broth
- 1 can (10.5 ounces) condensed cream of chicken soup
- ½ cup sour cream
- ½ cup finely diced onion
- ½ cup finely diced celery
- 2 tablespoons unsalted butter, melted
- 1 teaspoon dried parsley
How to Make Crock Pot Pork Chop Stuffing
Step 1: Season the Pork Chops
Pat 6 boneless pork chops, about ¾ to 1 inch thick, dry. Sprinkle both sides evenly with 1 teaspoon kosher salt, ½ teaspoon black pepper, and 1 teaspoon garlic powder.
Step 2: Make the Creamy Sauce
In a medium mixing bowl, whisk together 1 can (10.5 ounces) condensed cream of chicken soup, ½ cup sour cream, and ½ cup low-sodium chicken broth until smooth. Save the remaining ½ cup chicken broth for the stuffing.
Step 3: Add the Pork to the Crockpot
Brush the inside of a black oval crockpot with 1 tablespoon olive oil. Place all 6 seasoned pork chops in the crockpot. A little overlap is fine. Spoon the creamy mixture made from 10.5 ounces condensed cream of chicken soup, ½ cup sour cream, and ½ cup chicken broth evenly over the pork.
Step 4: Mix and Add the Stuffing
In a clean bowl, combine 1 box (6 ounces) dry seasoned stuffing mix, the reserved ½ cup low-sodium chicken broth, ½ cup finely diced onion, ½ cup finely diced celery, 2 tablespoons melted unsalted butter, and 1 teaspoon dried parsley. Stir gently until the stuffing is evenly dampened. Spoon it in an even layer over the pork and sauce. Do not pack it down.
Step 5: Slow Cook
Cover the crockpot. Cook on LOW for 4–5 hours or HIGH for 2½–3 hours. Start checking the pork near the early end of the cooking range. The thickest part of the chops should reach 145°F (63°C). Cooking time can change based on pork chop thickness and your slow cooker.
Step 6: Rest and Serve
Turn off the crockpot and let everything rest uncovered for 5–10 minutes. Place one pork chop on each plate and spoon stuffing and creamy sauce alongside or over the top. This short rest helps the sauce thicken a little.
Why This Recipe Works (Quick Science)
Pork loin chops are fairly lean, so they can become dry when cooked too long. The creamy soup mixture surrounds the chops with moisture while they cook. Checking the meat with a thermometer is still important. Pork is safe at 145°F (63°C) followed by a short rest.
The dry stuffing needs liquid, but not too much. It gets ½ cup broth plus melted butter, and it also picks up steam and moisture from the sauce below. Keeping the stuffing on top instead of stirring it into the sauce helps it stay fluffy instead of turning into paste.
The onion and celery are cut finely so they have time to soften during slow cooking.
Pro Tips
- Use chops that are about ¾ to 1 inch thick. Very thin chops can overcook before the stuffing is ready.
- Start checking the pork early. Slow cookers can run at different temperatures.
- Do not press the stuffing down. A loose layer cooks more evenly.
- For a softer stuffing, stir another 2–3 tablespoons of warm chicken broth into it before serving.
- If you prefer a slightly drier top, remove the lid for the final 10–15 minutes.
Tools You’ll Need
- Black oval crockpot, about 6 quarts
- Medium mixing bowl
- Small bowl or second mixing bowl
- Whisk
- Large spoon
- Measuring cups
- Measuring spoons
- Instant-read meat thermometer
- Plates for serving
Substitutions and Variations
- Bone-in pork chops: These work too, but cooking time may change. Always use the internal temperature to judge doneness.
- Cream of mushroom soup: Use the same 10.5-ounce amount instead of cream of chicken.
- Plain Greek yogurt: It can replace the ½ cup sour cream, though the flavor will be a little tangier.
- Turkey stuffing mix: Use 6 ounces in place of the regular seasoned stuffing.
- Mushrooms: Add ½ cup sliced mushrooms with the onion and celery.
- Herbs: Add ½ teaspoon dried thyme or rubbed sage if you want a stronger holiday-style flavor.
Make-Ahead Tips
You can dice the onion and celery up to 2 days ahead and keep them covered in the refrigerator.
You can also whisk together the cream of chicken soup, sour cream, and the first ½ cup broth a day ahead. Keep the mixture covered and chilled.
For the best texture, wait to mix the dry stuffing with its broth and butter until you are ready to start the crockpot.
Common Mistakes
- Using very thin pork chops: They can become dry. Thicker chops handle slow cooking better.
- Cooking by time alone: Check the pork with an instant-read thermometer and aim for 145°F.
- Adding too much broth: Too much liquid can make the stuffing mushy.
- Packing down the stuffing: Keep it loose so steam can move through it.
- Opening the lid often: Each peek releases heat and can increase the cooking time.
- Leaving the pork on warm for hours: Once it is done, serve it fairly soon so the meat stays tender.
What to Serve With Crock Pot Pork Chop Stuffing
Because the pork and stuffing are already rich and filling, simple vegetables work well on the side.
- Steamed green beans
- Roasted broccoli
- Glazed carrots
- Peas
- Simple garden salad
- Applesauce
- Roasted Brussels sprouts
- Cranberry sauce
Macros Information
These are estimated macros per serving, based on 6 servings. The exact numbers will change with the pork chops, stuffing mix, soup, and sour cream you buy.
- Calories: about 500
- Protein: about 43 g
- Carbohydrates: about 29 g
- Fat: about 23 g
- Fiber: about 2 g
- Sodium: about 1,250 mg
Using low-sodium broth helps, but boxed stuffing and condensed soup can still contain quite a bit of sodium.
Leftovers and Storage
Let leftovers cool, then place them in an airtight container. Refrigerate them for up to 3–4 days.
For reheating, add a small splash of chicken broth to the stuffing if it seems dry. Cover and microwave until hot, or warm it in a covered baking dish at 325°F.
For longer storage, freeze individual portions in freezer-safe containers for up to 2 months. Thaw them overnight in the refrigerator before reheating. The stuffing may be softer after freezing.
FAQ
Q: Can I put raw pork chops straight into the crockpot?
A: Yes. Browning is not required for this recipe. Make sure the pork reaches 145°F in its thickest part before serving.
Q: Should the stuffing go above or below the pork chops?
A: Put it on top. This lets it absorb moisture and flavor without sitting completely in the creamy sauce.
Q: Why did my pork chops turn out dry?
A: They most likely cooked too long or were very thin. Start checking thicker chops near the early end of the suggested cooking time and remove them once they reach 145°F.
Q: Why is my stuffing too wet?
A: Slow cookers hold in a lot of steam. Make sure you use only the measured broth and do not press the stuffing into the sauce. Leaving the lid off for 10–15 minutes near the end can help excess moisture escape.
Q: Can I use frozen pork chops?
A: Thaw them completely in the refrigerator first. Starting with thawed pork gives you more predictable cooking and makes it easier to reach a safe temperature evenly.
Q: Can I cook this all day while I am away?
A: This recipe is better suited to a 4–5 hour LOW cooking window. Leaving lean pork chops cooking much longer can make them dry.
Q: Can I double the recipe?
A: Only if your crockpot can hold everything without being overcrowded. A very full slow cooker changes how evenly and quickly the food cooks.
Final Thoughts
Crock Pot Pork Chop Stuffing gives you tender pork, creamy sauce, and savory stuffing without a lot of hands-on work. Measure the liquid carefully, keep the stuffing loose, and use a thermometer instead of guessing when the pork is ready.
Serve it with a simple green vegetable, spoon that creamy sauce over the pork, and dinner is ready. If you make it, leave a comment about how it turned out and share any questions you had along the way.