This 4-Ingredient Slow Cooker Pork Chops with a Stuffing Crust is one of those quietly brilliant weeknight dishes that feels like it’s been around forever—part church potluck classic, part Midwestern casserole, and just a little bit clever in its technique. The idea of using seasoned stuffing mix as a crust likely grew out of the same thrifty mindset that gave us breaded pork cutlets and casserole toppings: take a pantry staple, add moisture and fat, and let it transform into something crisp and deeply savory. Here, the slow cooker does the heavy lifting, turning pork chops tender while the stuffing mix on top absorbs flavor and forms a hearty, almost casserole-like crust. It’s the kind of recipe you make when you want comfort food with almost no effort, and it’s especially appealing if you love the flavors of a holiday meal but want them in a Tuesday-night format.
These pork chops are quite rich and comforting, so I like to lean into that and serve them with something that balances the plate. Creamy mashed potatoes or buttered egg noodles catch all the savory juices from the pork and stuffing crust beautifully. On the lighter side, a simple green vegetable—steamed green beans, roasted Brussels sprouts, or a crisp mixed salad with a tangy vinaigrette—helps cut through the richness. If you want to keep the meal firmly in the cozy, Midwestern comfort zone, add a side of applesauce or roasted apples; that gentle sweetness plays nicely with the savory stuffing and pork. And if you’re feeding a crowd, warm dinner rolls or crusty bread are perfect for swiping up any extra sauce from the slow cooker.
4-Ingredient Slow Cooker Pork Chops with Stuffing Crust
Servings: 4 servings
Ingredients
4 boneless pork chops, about 1-inch thick (roughly 1 1/2 to 2 pounds total)
1 (6-ounce) box seasoned stuffing mix (such as herb-seasoned)
1 (10.5-ounce) can condensed cream of mushroom soup
1 cup low-sodium chicken broth
Directions
1. Prepare the slow cooker: Lightly grease the bottom and sides of a 4- to 6-quart slow cooker with a bit of oil or nonstick spray. This helps prevent sticking and makes cleanup easier.
2. Arrange the pork chops: Pat the pork chops dry with paper towels and season lightly with salt and pepper if desired (the stuffing and soup are already seasoned, so go easy). Lay the chops in a single layer on the bottom of the slow cooker. It’s fine if the edges overlap slightly, but avoid stacking them.
3. Mix the sauce base: In a medium bowl, whisk together the condensed cream of mushroom soup and the chicken broth until fairly smooth. This mixture will both flavor the pork and provide moisture for the stuffing crust.
4. Pour over the pork: Pour the soup and broth mixture evenly over the pork chops in the slow cooker, making sure each chop is coated. You want some liquid around the chops, but they don’t need to be fully submerged.
5. Add the stuffing crust: Sprinkle the dry stuffing mix evenly over the top of the pork and sauce. Gently press the stuffing down with the back of a spoon so it makes contact with the liquid underneath; this ensures the bottom of the stuffing hydrates and binds into a cohesive, casserole-like crust while the top stays a bit more textured.
6. Cook low and slow: Cover the slow cooker with the lid and cook on LOW for 5 to 6 hours, or on HIGH for about 2 1/2 to 3 hours. The pork should be tender and cooked through (at least 145°F in the center), and the stuffing should be moist underneath with a slightly firmer, craggy top layer.
7. Rest and serve: Turn off the slow cooker and let the dish rest, covered, for about 5 to 10 minutes. This brief rest allows the stuffing crust to set a bit more and makes it easier to serve. Use a wide spatula to lift each pork chop along with a generous scoop of the stuffing crust, and spoon some of the sauce from the bottom of the slow cooker over the top if you like.
Variations & Tips
To keep this recipe flexible, there are plenty of easy ways to adapt it without complicating the ingredient list. For a slightly lighter flavor, swap the cream of mushroom soup for cream of chicken or cream of celery; each will nudge the dish in a different direction while keeping the same method. If you prefer bone-in pork chops, use them in place of boneless and add about 30 minutes to the cook time on LOW, checking for tenderness. You can also play with different stuffing mixes—cornbread stuffing will give a sweeter, more Southern-style profile, while a sage-heavy mix leans into classic holiday flavors.If you’d like a bit of fresh flavor without adding more ingredients, finish the dish with a sprinkle of chopped fresh parsley or sliced green onions just before serving. To add vegetables directly to the slow cooker, tuck a layer of thinly sliced onions or a handful of sliced mushrooms under the pork chops before adding the sauce; they’ll cook down and melt into the juices. For a slightly crisper topping, transfer the cooked pork chops and stuffing to a baking dish, spoon some of the sauce around them, and run the dish under the broiler for 2 to 3 minutes to toast the top of the stuffing crust. Finally, if you’re cooking for a smaller household, this recipe halves easily: use 2 pork chops, half a box of stuffing, half the soup, and 1/2 cup broth, and cook in a smaller slow cooker to keep the proportions right.
