Crock pot pork chops and stuffing is an easy slow cooker dinner made with tender pork chops, seasoned stuffing, and creamy gravy. It uses simple, budget-friendly ingredients and only takes a few minutes to prep before the crock pot does the rest. The stuffing soaks up the savory sauce as it cooks, giving you a hearty family meal that works well for busy weeknights or an easy Sunday dinner.
I have always thought stuffing should get more than one day a year, don’t you? To me, it is one of the best comfort foods, and I am not about to wait until Thanksgiving to enjoy it. That is how this recipe came about. I wanted the flavor of pork chops, stuffing, and gravy all tucked into one simple slow cooker meal I could make on a regular weeknight without dragging out a holiday-sized mess.
Ingredients For Stuffing and Pork Chops in a Crock Pot
Here’s a quick overview of the key ingredients for this recipe. For the full list of ingredients and exact measurements, jump to the recipe card.
Helpful Ingredient Tips
- Pork chopsI like bone-in pork chops for this recipe because the bone gives the meat more flavor. Pick chops with one large bone so it’s easy to pull out after cooking, and nobody ends up with a small piece of bone on their plate. Boneless pork chops work too, but with the bone and fat trimmed off, the flavor won’t be quite as rich. Whichever you choose, look for chops that are about 1 inch thick. If you love cooking with pork as much as I do, be sure to check out my full roundup of Easy Pork Recipes for more weeknight-friendly ideas.
- Stuffing mixYou’ll need two 6-ounce boxes of Stove Top stuffing mix, and a store-brand box works just as well. I usually grab chicken flavor since it’s easy to find all year, but turkey flavor is great too when it’s on the shelf in the fall.
- Cream of chicken soupTwo cans of condensed cream of chicken soup, stirred together with the broth and sour cream, make the creamy gravy that soaks into the stuffing while it cooks. I usually pick up the store brand. If you’re out, cream of mushroom or cream of celery work too.
- Sour creamAdds richness and helps create a creamy texture throughout the stuffing. Let it sit at room temperature for a few minutes before mixing it into the sauce to help it blend more easily.
- Chicken brothUse low-sodium broth to keep the seasoning balanced since stuffing mix and canned soup already contain salt.
- Celery and onionDice them into small, uniform pieces so they soften completely during cooking and blend well with the stuffing.
How To Make Crock Pot Pork Chops and Stuffing
This recipe couldn’t be much easier. Just layer everything into the slow cooker and let it work its magic.
Steps 1 and 2: Place the pork chops in the bottom of a 6-quart slow cooker. Top them with the diced onion and celery.
Steps 3 and 4: Sprinkle the stuffing mix evenly over the vegetables. If your stuffing mix includes a seasoning packet, sprinkle that over the top as well.
In a medium bowl, stir together the chicken broth, cream of chicken soup, sour cream, sage, black pepper, salt, and onion powder until smooth.
Step 5: Pour the mixture evenly over the stuffing layer. Do not stir. Cover and cook on high for 2½ to 3 hours or on low for 3 to 4 hours.
Step 6: The pork chops are done when they are tender and reach an internal temperature of 145°F. Carefully remove the pork chops, then gently fluff and stir the stuffing before serving.
Why Didn’t You Stir the Stuffing Before Cooking?
I know it feels a little strange not to stir it, but trust me on this one. Pouring the sauce over the top and leaving everything layered helps the stuffing slowly soak up all that creamy goodness while it cooks. If you stir it right away, the stuffing can end up too dense or mushy.
Tip: Newer slow cookers often cook a little hotter than older ones, so if you’re using boneless pork chops, start checking them toward the beginning of the cooking time so they don’t overcook. Bone-in chops usually need a bit more time. Also, avoid lifting the lid while the slow cooker is working. Every peek releases heat and can affect the cooking time. And no, you don’t need to brown the pork chops first. I’ve always skipped that step with this one because the chops cook low and slow right in that creamy sauce and soak up all the flavor on their own. That’s what makes it such an easy dinner. You really just dump it all in and let it cook. If you like simple slow cooker dinners with a rich gravy, my 5 Ingredient Slow Cooker Pork Chops with Gravy uses the same hands-off cooking method.
How To Keep Slow Cooker Pork Chops Tender
A lot of people wonder if pork chops get more tender the longer they cook in a crock pot. Lean chops like these really don’t. Once they reach 145°F, extra time just dries them out. Use pork chops that are about 1 inch thick and avoid cooking them longer than needed.
I always recommend using a meat thermometer instead of relying only on the clock. Pork is done when it reaches 145°F, then let it rest for a few minutes before serving. That little rest time helps the juices stay in the meat instead of running onto the plate.
If your family would rather have potatoes than stuffing, try my Crock Pot Pork Chops with Potatoes and Creamy Gravy.
Variations for Pork Chops and Stuffing Crock Pot Recipe
- Cream of mushroom soup or cream of celery soup both work well in place of cream of chicken soup. The flavor changes slightly, but you’ll still get that rich, creamy texture. I especially like using cream of mushroom soup when I’m in the mood for a deeper, savory flavor, and it’s the inspiration behind my Crock Pot Pork Chops in Cream of Mushroom Soup recipe.
- If your stuffing mix is already sage-flavored, leave the ground sage out. If you’re using a regular stuffing mix, I like to add that little bit of extra sage because it goes so well with the pork chops.
Make Ahead Tips
- To make dinner even easier, dice the onion and celery a day ahead and store them in the refrigerator.
- You can also whisk together the broth, soup, sour cream, and seasonings ahead of time and refrigerate the mixture until you’re ready to assemble the recipe.
- When I’m making this for guests, I like having everything prepped earlier in the day so dinner feels completely stress-free when people arrive. For another make-ahead meal, this Crockpot Chicken and Stuffing recipe is worth trying.
My Favorite Slow Cooker Tools
Made these crock pot pork chops and stuffing? I’d love it if you’d come back and leave a star rating in the recipe card below. It helps other busy families find an easy supper like this one.
Crock Pot Pork Chops and Stuffing
Ingredients
- 4 bone-in pork chops, about 1 inch thick, boneless works too
- 2 (6-ounce) boxes Stove Top stuffing mix, chicken or turkey flavor, store-brand boxes work great too
- 1/2 cup onion, white or yellow onion, diced
- 1/2 cup celery, diced
- ½ teaspoon ground sage, leave out if your stuffing mix is sage flavored
- ½ teaspoon black pepper
- ½ teaspoon salt
- ½ teaspoon onion powder
- 1½ cups low sodium chicken broth
- 2 (10.5-ounce) cans cream of chicken soup, condensed
- ¼ cup sour cream
Instructions
Layer Ingredients in the Slow Cooker
- Place the pork chops in the bottom of the slow cooker.4 bone-in pork chops
- Top with the diced celery, and diced onion.1/2 cup celery, 1/2 cup onion
- Sprinkle over the stuffing mix. If your stuffing mix has a packet of seasoning, sprinkle that over the top also.2 (6-ounce) boxes Stove Top stuffing mix
Mix the Sauce
- In a medium bowl, stir together the chicken broth, cream of chicken soup, sour cream and seasonings until smooth. Pour this mixture evenly over the stuffing layer. Do not stir.½ teaspoon ground sage, ½ teaspoon black pepper, ½ teaspoon salt, 1½ cups low sodium chicken broth, 2 (10.5-ounce) cans cream of chicken soup, ¼ cup sour cream, ½ teaspoon onion powder
Cook
- Cover with the lid. Cook on high for 2 1/2 to 3 hours, or cook on low for 3 to 4 hours, until pork chops are tender and fully cooked. Pork is done when it reaches 145 degrees F.
Finish and Serve
- Carefully remove the pork chops and gently stir the stuffing to combine and fluff it up. Serve the stuffing with the pork chops and enjoy.
Gina’s Notes and Tips
Storage, Freezing, and Reheating
- Store leftovers in a shallow airtight container in the refrigerator for up to 4 days.
- To freeze, allow the pork chops and stuffing to cool completely. Transfer portions to freezer-safe containers and freeze for up to 1 month. Thaw overnight in the refrigerator before reheating.
- For reheating, warm portions in the microwave using 1-minute intervals until heated through. You can also reheat in a 325°F oven. If the stuffing seems a little dry, add a splash of chicken broth or a small pat of butter to freshen the texture.
Tried this recipe?
Please consider Leaving a Review!Shop My Favorite Slow Cooker Tools
Hospitality with Crock Pot Pork Chops and Stuffing
Consider inviting another family, a new neighbor, or a friend who could use some encouragement over for a simple Sunday supper gathering. I like serving these with green beans and mushrooms or a fresh salad and calling it done. No need to fuss over an elaborate menu. The real gift is making room around your table for conversation, laughter, and making people feel welcome.
Romans 15:7 says, “Welcome one another, therefore, just as Christ has welcomed you.” That reminder takes the pressure off. Hospitality isn’t about impressing people. It’s about opening the door, sharing what you have, and creating a place where people feel seen, cared for, and loved.
You are absolutely amazing. Love all your recipes. Also love the Bible verses. Thank you so much! “Do onto others as you would have them do onto you”
Dianne, You made my week! It’s nice to hear you enjoy the bible verses. I want to be an encourager to share the gospel while serving a relaxed (easy to make) meal. Genuine relationships are made when our bellies are full and the conversations are easy.