When I want dinner to feel cozy but I do not want to work for it, this pork chop crock pot recipe is exactly where I land. These pork chops with stuffing are my dependable favorite because they taste like a Sunday dinner without the Sunday effort. Warm, hearty, and all savory comfort, with that soft, buttery stuffing soaking up every bit of goodness. I make it for real Sunday dinners, regular weeknights, and those in-between days when I just want the house to smell like something loving happened in the kitchen, even if I never stood over the stove.
Pork Chop Crock Pot Recipe
This is so special because of the way those tender chops soak up all the creamy, savory flavors from the stuffing. It’s simple enough for beginner cooks but still feels like something you’d serve for a cozy dinner with guests. The prep only takes about 10 minutes, which is a huge win when your day is packed, and I also love that it’s easy on the wallet. You can even mix the sauce ahead of time and keep it in the fridge until you’re ready to assemble. Want to make it your own? Try adding mushrooms or diced apples for a little extra flair. If you’re looking for a slightly different twist with stuffing, try my 4-Ingredient Crockpot Chicken and Dressing, a reader favorite for its simplicity.
Key Ingredients
Here’s a quick overview of the key ingredients for this recipe. For the full list of ingredients and exact measurements, be sure to check the recipe card at the bottom of this post.
- Pork chops: Use boneless or bone-in, 1-inch thick. **For bone-in, look for chops with a large central bone for best results. If using frozen, be sure to thaw them first for even cooking and food safety. For another take on pork that’s ultra tender and flavorful, check out these Juicy Boneless Pan Fried Pork Chops and Crock Pot Pork Chops in Cream of Mushroom Soup.
- Stuffing mix: A boxed chicken or turkey blend works well. Avoid cornbread stuffing if you want a firmer texture.
- Onion: Yellow or white onion, diced small.
- Celery: Fresh diced for texture, but you can omit if you prefer. If you want more veggie bulk, increase to 3/4 cup.
- Ground sage: Adds depth. Optional if your stuffing already includes sage.
- Black pepper, salt, onion powder: Basic pantry seasoning. Adjust to taste.
- Chicken broth: Use low-sodium if you’re watching salt levels.
- Cream of chicken soup: Two 10-ounce cans. Cream of celery or mushroom also work. Consider trying this Creamy Crock Pot Potato Soup From Hash Browns that also uses a cream base.
- Sour cream: Adds richness. Greek yogurt is a lighter substitute.
How To Make Crockpot Pork Chops and Stuffing
Layer the Ingredients
I start by placing the pork chops directly into the bottom of my slow cooker. Then I layer on the diced celery and onions.
Mix the Sauce
Next sprinkle on the stuffing mix. If your stuffing has a seasoning packet, go ahead and sprinkle it on top, too.
In a medium bowl, I stir together the chicken broth, cream of chicken soup, sour cream, and all the seasonings until smooth. Once everything is blended, pour the mixture evenly over the stuffing. Don’t stir, it will cook beautifully just like this.
Cook
Pop the lid on and set your slow cooker to high for 2 1/2 to 3 hours or low for 3 to 4 hours. You’ll know the pork chops are ready when they’re fork-tender and reach an internal temperature of 145°F.
Finish and Serve
Carefully lift out the pork chops. Then, give the stuffing a gentle stir to fluff it up and blend everything. Serve each chop with a generous helping of the creamy stuffing and enjoy the comfort. Add a veggie side like these Easy Fresh Green Beans and Mushrooms for a balanced plate.
Variations, Substitutions, and Recipe Tips
Dietary Modifications: Use low-sodium broth and soup. Swap sour cream for plain Greek yogurt for a lighter version.
Flavor Enhancements: Add sautéed mushrooms, roasted garlic, or fresh herbs like thyme or parsley.
Add-In Options: Diced apples or cranberries for a fall twist. Chopped spinach or bell peppers for added veggies.
Simple Substitutions: Cream of celery or mushroom soup instead of chicken. Bone-in pork chops if preferred, just remove bones after cooking.
Tips for Recipe Success: Don’t overcook the pork chops. Use a meat thermometer and always check for 145°F internal temp for perfect tenderness. If you love this kind of cozy meal, you might also enjoy the comfort of this Creamy Loaded Baked Chicken Potato Casserole, which features similarly rich, savory flavors and is perfect for weeknight dinners.
For safe meat preparation guidelines, visit the official USDA Safe Meat Temperature Chart.
How You Can Practice Hospitality
This week, choose one night to double this creamy pork chops and stuffing and deliver the extra portion to a friend, a widow, or a young family. Write a short note of encouragement and tuck it in with the meal. Your kitchen becomes a vessel of God’s care when your food is seasoned with love and shared freely.
If you try this recipe, come back and tell me how it turned out. I love hearing the little twists you make, because that is how pork chop crock pot recipes turn into shared table stories. 🥘 Let me know in the comments, and don’t forget to share this with a friend who loves an easy comforting dinner!
Do you have a question about the recipe? Feel free to ask in the comments below. I’m here to help! If you loved this recipe, please consider sharing what you liked about it & give it a star rating ⭐️⭐️⭐️⭐️⭐️. Star ratings help people discover my recipes online. Your support and time mean a lot to me!
Creamy Crockpot Pork Chops with Stuffing
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Ingredients
- 4 pork chops, boneless or bone in, about 1 inch thick **Note if you want to use bone-in pork chops be sure to choose chops with one large central bone that’s easy to remove after cooking. This helps keep the meat juicy without extra fuss during serving.
- 14 ounces stuffing mix, dried seasoned, chicken or turkey, boxed
- 1/2 cup onion, white or yellow onion, diced
- 1/2 cup celery, diced
- ½ teaspoon ground sage
- ½ teaspoon black pepper
- ½ teaspoon salt
- ½ teaspoon onion powder
- 1½ cups chicken broth
- 20 ounces cream of chicken soup, canned, two 10-ounce cans
- ¼ cup sour cream
Instructions
Layer Ingredients in the Slow Cooker
- Place the pork chops in the bottom of the slow cooker.4 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.14 ounces 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 chicken broth, 20 ounces 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
Important Prep Tips Before Starting the Recipe:
- Lightly spray the inside of your slow cooker or use a liner for easy cleanup.
- No need to brown the pork chops beforehand, just layer and go.
- Dice your celery and onions in advance and store them in the fridge for quick assembly.
- Use a 6-quart slow cooker to ensure everything fits comfortably. If you’re new to using a slow cooker, these Safety Guide: Tips And Guidelines For Using A Slow Cooker will ensure your meal is both safe and delicious.
Common Mistakes When Making This Recipe
- Using thin pork chops: They tend to dry out. Go for 1-inch thick cuts.
- Stirring the sauce into the stuffing: It’s better to pour it over and let it soak in while cooking.
- Lifting the lid during cooking: This lets out heat and can affect cooking time. Resist the urge to peek.
Storage and Reheating Instructions
- Store any leftovers in a shallow, airtight container in the refrigerator for up to 4 days to keep the stuffing from becoming soggy.
- To freeze, let the dish cool completely, then portion into freezer-safe containers. It will keep well for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheat gently in the microwave in 1-minute intervals or in the oven at 325°F until warmed through. Add a splash of broth or a small pat of butter to refresh the stuffing’s texture.
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.