These Slow Cooker Pork Chops with Stuffing are the kind of comforting family dinner that requires very little hands-on work but tastes like something you spent hours preparing. Thick pork chops slowly cook over a savory stuffing mixture until tender and juicy, while the stuffing absorbs the flavorful pork juices and seasoned broth underneath.
Inspired by the slow-cooker meal shown in the image, this recipe layers seasoned stuffing in the bottom of the crockpot and arranges pork chops directly on top. As everything cooks, the bread mixture becomes soft, buttery, and deeply flavored while the pork stays moist.
This is an excellent recipe for busy weeknights, Sunday dinner, fall and winter meals, potlucks, or anytime you want an easy one-pot comfort-food dinner. Serve it with green beans, roasted carrots, mashed potatoes, cranberry sauce, or a simple salad for a complete meal.
The recipe is also easy to customize. You can add cream of mushroom soup, cream of chicken soup, mushrooms, onions, celery, apples, dried cranberries, or extra herbs depending on the flavor you want.
Recipe Overview
| Recipe Details | Information |
|---|---|
| Recipe Name | Slow Cooker Pork Chops with Stuffing |
| Focus Keyword | Slow Cooker Pork Chops with Stuffing |
| Prep Time | 15 minutes |
| Cook Time on Low | 4–5 hours |
| Cook Time on High | 2½–3½ hours |
| Total Time | About 5 hours 15 minutes |
| Servings | 4 |
| Course | Dinner, Main Dish |
| Cuisine | American Comfort Food |
| Difficulty | Easy |
| Main Protein | Pork chops |
| Main Side | Savory stuffing |
| Cooking Method | Slow Cooker |
| Best For | Weeknight dinner, Sunday meals |
| Make-Ahead Friendly | Yes |
| Freezer Friendly | Partially |
Why You’ll Love This Slow Cooker Pork Chop Recipe
The biggest advantage is convenience. The stuffing and pork chops cook together, so you do not need several pots and pans to make dinner.
The stuffing becomes especially flavorful because it absorbs broth, butter, herbs, and some of the juices released from the pork chops as they cook.
The pork also stays moist because it cooks gently in the humid environment of the slow cooker.
Another reason to love this recipe is how inexpensive and family-friendly it can be. Pork chops, boxed or homemade stuffing, broth, butter, and simple seasonings are easy to find and can feed several people without requiring complicated ingredients.
It is also an excellent recipe for colder weather because it has the comforting flavors of a roast dinner with much less active cooking.
Ingredients
For the Pork Chops
- 4 thick-cut boneless or bone-in pork chops
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1 tablespoon olive oil, optional for browning
For the Stuffing
- 1 package seasoned stuffing mix, about 6 ounces
- 1½ cups low-sodium chicken broth
- 3 tablespoons butter, melted
- 1/2 cup finely diced onion
- 1/2 cup finely diced celery
- 1 teaspoon dried sage, optional
- 1/2 teaspoon dried thyme
- Black pepper to taste
Optional Creamy Addition
- 1 can cream of mushroom soup or cream of chicken soup
- 1/3 cup milk or broth
Optional Add-Ins
- Sliced mushrooms
- Diced apples
- Dried cranberries
- Chopped pecans
- Fresh parsley
- Caramelized onions
- Green beans on the side
Best Pork Chops to Use
Thick pork chops work best in the slow cooker.
Very thin chops can dry out before the stuffing has enough time to become properly tender.
Look for chops around 1 to 1½ inches thick when possible.
Bone-in pork chops often stay slightly juicier because the bone helps protect part of the meat from overcooking.
Boneless pork chops are convenient and easier to serve, but they should still be fairly thick.
Avoid extra-thin breakfast-style chops for this recipe.
Bone-In vs. Boneless Pork Chops
Both work.
Bone-in pork chops generally provide a little more flavor and can be slightly more forgiving during slow cooking.
Boneless chops are easier to portion and eat.
If using boneless pork chops, begin checking them earlier because they can cook faster.
Regardless of the type, the pork should reach at least 145°F / 63°C in the thickest part before serving, followed by a short rest.
Why the Stuffing Goes on the Bottom
The stuffing mixture benefits from being underneath the pork because it receives moisture from both the broth and the meat.
As the pork cooks, flavorful juices drip down into the bread mixture.
This creates a richer stuffing than you would get from cooking it separately with water alone.
The stuffing also acts as a soft bed for the pork chops and helps prevent the meat from sitting directly against the hottest part of the slow cooker.
Do not completely flood the stuffing with liquid.
You want it moist and tender, not soupy.
Should You Brown the Pork Chops First?
Browning is optional, but it adds extra flavor.
A hot skillet creates a golden exterior on the pork chops and produces savory browned flavors that a slow cooker cannot create as effectively.
If you have an extra five minutes, lightly searing each chop for about 1–2 minutes per side can improve the finished dish.
However, you can also place the seasoned raw pork chops directly into the slow cooker, similar to the preparation shown in the image.
That makes the recipe even easier.
Kitchen Equipment
| Equipment | Purpose |
|---|---|
| 5–6 quart slow cooker | Main cooking vessel |
| Mixing bowl | Preparing stuffing |
| Measuring cups | Broth and ingredients |
| Measuring spoons | Seasoning |
| Skillet | Optional pork browning |
| Tongs | Handling pork chops |
| Meat thermometer | Checking doneness |
| Serving spoon | Serving stuffing |
Step-by-Step Instructions
Step 1: Prepare the Slow Cooker
Lightly grease the inside of a 5- or 6-quart slow cooker with cooking spray or a small amount of butter.
This makes cleanup easier and helps prevent stuffing from sticking around the edges.
Step 2: Prepare the Onion and Celery
Finely dice the onion and celery.
If you prefer a deeper flavor, sauté them in one tablespoon butter for about 4–5 minutes before adding them to the stuffing.
This step is optional.
Raw onion and celery will soften during slow cooking.
Step 3: Mix the Stuffing
Place the stuffing mix in a large bowl.
Add the melted butter, onion, celery, thyme, optional sage, black pepper, and approximately 1¼ cups of the chicken broth.
Stir gently.
The stuffing should be moistened but not completely saturated.
If it still looks very dry, add the remaining broth gradually.
Step 4: Add the Stuffing to the Slow Cooker
Spread the stuffing mixture across the bottom of the slow cooker.
Do not pack it extremely tightly.
A slightly loose layer allows steam and broth to move through the mixture more evenly.
Step 5: Season the Pork Chops
Pat the pork chops dry.
Season both sides with garlic powder, onion powder, paprika, thyme, salt, and black pepper.
Press the seasoning lightly onto the surface.
Step 6: Optional Browning
Heat olive oil in a skillet over medium-high heat.
Add the pork chops and sear for about 1–2 minutes on each side.
You only want color.
The pork does not need to cook through.
Transfer the chops to a plate.
Step 7: Arrange the Pork Chops
Place the pork chops over the stuffing in a single layer.
Arrange them similarly to the image, leaving a little space between the pieces whenever possible.
Avoid burying the pork completely inside the stuffing.
Step 8: Add Creamy Sauce if Desired
For a creamier version, combine cream of mushroom or cream of chicken soup with about 1/3 cup milk or broth.
Spoon a small amount over the pork chops.
You do not need to completely cover the meat.
This creates a richer sauce and adds moisture to the stuffing.
Step 9: Slow Cook
Cover and cook on LOW for about 4–5 hours.
You can also cook on HIGH for approximately 2½–3½ hours.
Cooking time varies according to pork chop thickness and slow cooker temperature.
Begin checking thick boneless chops around the 3½- to 4-hour point on LOW.
Step 10: Check for Doneness
Insert an instant-read thermometer into the thickest portion of a pork chop.
The internal temperature should reach at least 145°F / 63°C.
Do not keep cooking significantly beyond what is necessary because pork chops can become dry.
Step 11: Rest the Pork
Carefully transfer the pork chops to a plate.
Let them rest for about 3–5 minutes.
This allows the juices to settle inside the meat.
Step 12: Fluff the Stuffing
Use a fork or serving spoon to gently fluff the stuffing.
If it seems slightly wet, leave the slow cooker uncovered on HIGH for 10–15 minutes.
If it seems too dry, stir in a small splash of warm broth.
Step 13: Serve
Place stuffing on each plate.
Add one pork chop.
Spoon any juices from the slow cooker over the meat.
Finish with chopped parsley if desired.
How to Keep Slow Cooker Pork Chops Juicy
The most important factor is avoiding overcooking.
Slow cookers are excellent for tougher cuts of meat, but pork chops are relatively lean. Once they reach the proper temperature, extra hours of cooking can make them firmer and drier.
Choose thick-cut chops.
Check the temperature early.
Cook on LOW whenever your schedule allows.
Using stuffing and a small amount of broth creates a moist environment that helps protect the pork.
A creamy soup sauce can provide even more moisture.
How to Keep the Stuffing from Getting Mushy
Measure the broth carefully.
Slow cookers retain moisture much better than ovens, so you usually need less liquid than you would for baked stuffing.
Start with less broth and add only enough to moisten the dry mix.
Avoid pouring large quantities of extra liquid directly over the stuffing.
If using cream soup, reduce the amount of broth slightly.
The pork will also release some juices while cooking.
How to Make the Stuffing Crispier
Slow cooker stuffing is naturally softer than oven-baked stuffing.
If you prefer crispy edges, transfer the finished stuffing to a baking dish.
Broil it for 3–5 minutes, watching carefully.
You can also spread the stuffing on a baking sheet and bake at 425°F / 220°C for several minutes.
This gives you the convenience of slow cooking with the crisp texture of oven stuffing.
Pro Tips for the Best Pork Chops and Stuffing
Use thick pork chops.
Do not over-saturate the stuffing.
Season both sides of the pork.
Brown the chops when you have time.
Use low-sodium broth so you can control salt.
Add cream soup only if you want a richer version.
Use a thermometer rather than cooking by time alone.
Let the pork rest before slicing.
Fluff the stuffing just before serving.
Creamy Pork Chops and Stuffing
For the creamy version, combine:
- 1 can cream of mushroom soup
- 1/3 cup milk
- 1/2 teaspoon garlic powder
- Black pepper
Whisk until smooth.
Spoon the mixture over the pork chops before cooking.
The soup slowly mixes with the pork juices and creates a creamy gravy.
Cream of chicken also works well.
Serve the extra sauce over both the pork and stuffing.
Mushroom Pork Chops and Stuffing
Mushrooms make this recipe especially savory.
Add approximately 8 ounces sliced mushrooms over the stuffing before adding the pork.
You can use white button mushrooms or cremini mushrooms.
For stronger mushroom flavor, sauté them in butter first.
Cream of mushroom soup makes this variation even richer.
Apple Pork Chops and Stuffing
Pork and apples are a classic pairing.
Add one large firm apple cut into small cubes to the stuffing.
Granny Smith works well if you want tartness.
Honeycrisp or Fuji gives a sweeter flavor.
You can also add a small handful of dried cranberries for a Thanksgiving-style stuffing.
Cranberry Pecan Pork Chops and Stuffing
Add:
- 1/2 cup dried cranberries
- 1/2 cup chopped pecans
- 1 diced apple
Mix them into the stuffing before adding the pork.
The cranberries provide sweet-tart flavor while the pecans add crunch.
This variation works beautifully for fall, Thanksgiving-inspired dinners, and holiday meals.
Onion Gravy Pork Chops and Stuffing
For a stronger savory flavor, sauté two sliced onions until golden.
Place half in the stuffing and the remaining onions over the pork chops.
Add a little beef or chicken broth and Worcestershire sauce.
The slow cooker will turn the onions soft and sweet.
This version tastes especially good with mashed potatoes on the side.
Herb Butter Pork Chops and Stuffing
Mix softened butter with:
- Garlic
- Parsley
- Thyme
- Sage
- Rosemary
- Black pepper
Spread a small amount over each pork chop before cooking.
The herb butter slowly melts into the meat and stuffing.
This variation has a stronger holiday-style flavor.
What to Serve with Pork Chops and Stuffing
Because stuffing is already included, you only need one or two simple vegetable sides.
Good choices include:
- Green beans
- Roasted carrots
- Steamed broccoli
- Brussels sprouts
- Peas
- Glazed carrots
- Corn
- Garden salad
- Roasted asparagus
Cranberry sauce is also surprisingly good with this dish because its sweet-tart flavor cuts through the richness of the stuffing.
If you want an especially hearty dinner, add mashed potatoes and gravy.
Perfect Sunday Dinner
This recipe works especially well for Sunday dinner because it provides the flavor of a traditional roast-style meal without requiring constant attention.
Start the slow cooker earlier in the day.
By dinner time, you have tender pork chops and savory stuffing ready to serve.
Add green beans or carrots and you have a complete comfort-food meal.
It is also easy to scale up if your slow cooker is large enough.
Holiday-Style Pork Chops and Stuffing
For a Thanksgiving-inspired meal without roasting a whole turkey, add:
- Dried cranberries
- Diced apples
- Sage
- Pecans
- Parsley
Serve the pork chops with cranberry sauce, green beans, and gravy.
This is a useful smaller holiday dinner when you do not need to prepare a whole turkey or ham.
Make-Ahead Instructions
You can prepare the dry stuffing mixture the night before.
Dice the onions and celery and refrigerate them separately.
Season the pork chops and keep them covered in the refrigerator.
The next day, combine the stuffing with broth and butter, arrange everything in the slow cooker, and cook.
Do not leave raw pork sitting in a room-temperature slow cooker for extended periods before cooking.
Storage
Allow leftovers to cool.
Store the pork chops and stuffing in airtight containers in the refrigerator.
They are best within about 3–4 days.
Keep a small amount of cooking juice or gravy with the pork chops to help prevent them from drying during reheating.
Reheating
Oven Method
Place pork chops and stuffing in a covered baking dish.
Add a small splash of broth.
Reheat at 325°F / 165°C until hot.
Stovetop Method
Warm the stuffing in a covered skillet with a little broth.
Heat the pork chops gently in a separate covered skillet.
Microwave Method
Place one serving on a microwave-safe plate.
Add a spoonful of broth or gravy.
Cover loosely and heat in short intervals until hot.
Avoid overheating because pork chops can become dry.
Freezing Instructions
Cooked pork chops can be frozen.
Allow them to cool completely.
Wrap individually and place in freezer-safe containers.
Freeze for approximately 2–3 months for best quality.
Stuffing can also be frozen, although the texture may become softer after thawing.
Thaw overnight in the refrigerator and reheat gently.
For the best overall result, fresh stuffing has a slightly better texture than frozen stuffing.
Common Mistakes and How to Avoid Them
Pork Chops Turn Out Dry
They were likely overcooked.
Use thick chops and check the internal temperature early.
Stuffing Is Mushy
Too much liquid was added.
Remember that the pork also releases moisture.
Stuffing Is Too Dry
Add warm broth a little at a time and fluff gently.
Pork Is Bland
Season both sides before cooking.
Stuffing Tastes Too Salty
Boxed stuffing, broth, cream soup, and pork seasoning can all contain sodium.
Use low-sodium broth and season carefully.
Pork Chops Cook Unevenly
Use chops of similar thickness.
Stuffing Sticks to the Slow Cooker
Grease the insert before adding the stuffing.
Nutrition Estimate
| Nutrition | Approximate Amount |
|---|---|
| Calories | 480–620 |
| Protein | 35–45 g |
| Carbohydrates | 38–48 g |
| Fat | 22–32 g |
| Fiber | 2–4 g |
| Sugar | 4–7 g |
| Sodium | 700–1000 mg |
| Serving Size | 1 pork chop with stuffing |
Nutrition varies according to pork chop size, stuffing brand, butter, broth, and optional cream soup.
Frequently Asked Questions
What are Slow Cooker Pork Chops with Stuffing?
They are pork chops cooked directly over seasoned stuffing in a crockpot until the pork is tender and the stuffing has absorbed the cooking juices.
Can I use boneless pork chops?
Yes.
Can I use bone-in pork chops?
Yes. Bone-in chops work especially well.
What thickness is best?
Around 1 to 1½ inches is ideal.
Can I use thin pork chops?
You can, but check them much earlier because they may dry out.
Do I need to brown the pork first?
No, but browning adds extra flavor.
Can I use boxed stuffing?
Yes. Boxed stuffing is convenient and works very well.
Can I use homemade stuffing?
Absolutely.
Can I add cream of mushroom soup?
Yes. It creates a creamy gravy.
Can I use cream of chicken soup?
Yes.
Can I add mushrooms?
Yes. Mushrooms are an excellent addition.
Can I add apples?
Yes. Apples pair beautifully with pork and stuffing.
Can I add cranberries?
Yes. Dried cranberries add a holiday-style flavor.
Can I add pecans?
Yes.
Can I add onion?
Yes. Onion gives the stuffing more flavor.
Can I add celery?
Yes. Celery is a classic stuffing ingredient.
Can I use chicken broth?
Yes. Chicken broth is the best choice for most versions.
Can I use vegetable broth?
Yes, although the flavor will be lighter.
How long do pork chops cook on LOW?
Usually around 4–5 hours for thick chops.
How long do they cook on HIGH?
Approximately 2½–3½ hours.
What temperature should pork chops reach?
At least 145°F / 63°C in the thickest part, followed by a brief rest.
Why is my stuffing soggy?
There may be too much broth or cream sauce.
Can I make the stuffing crispy?
Yes. Broil it briefly after slow cooking.
Can I prepare this recipe ahead?
You can prepare the components ahead and assemble shortly before cooking.
How long do leftovers last?
Approximately 3–4 days refrigerated.
Can I freeze leftovers?
Yes. Both pork and stuffing can be frozen, although stuffing may soften slightly.
Final Thoughts
These Slow Cooker Pork Chops with Stuffing turn a few simple ingredients into a comforting family dinner with very little active cooking. The pork chops slowly cook over buttery seasoned stuffing, allowing the bread mixture to absorb the savory juices while the pork remains tender.
The key is choosing thick pork chops and avoiding overcooking them. A meat thermometer makes it much easier to know exactly when they are ready.
The stuffing can remain simple with broth, butter, onion, and celery, or you can build more flavor with cream of mushroom soup, apples, cranberries, mushrooms, pecans, or fresh herbs.
Serve the finished pork chops with plenty of stuffing and a green vegetable, and you have the kind of classic comfort-food dinner that works just as well on a busy weekday as it does on Sunday.