Crockpot Pork Chops and Stuffing

Description
Crockpot Pork Chops and Stuffing is an easy, comforting dinner that combines tender pork chops with savory, seasoned stuffing in one convenient slow-cooker meal. The pork slowly cooks over a flavorful layer of moist stuffing, allowing the juices from the chops to blend into the bread and create a rich, homemade flavor. With just a handful of simple ingredients, this recipe is perfect for busy weeknights, family dinners, or cozy weekends when you want a satisfying meal without spending hours in the kitchen. The stuffing becomes soft and flavorful while the pork chops cook until tender. Serve it with green beans, roasted carrots, steamed broccoli, or a simple side salad for a complete meal.
Ingredients For the Pork Chops

• 4 boneless or bone-in pork chops, about 1 inch thick
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• ½ teaspoon dried sage
• ½ teaspoon paprika
• ½ teaspoon salt
• ½ teaspoon black pepper
  For the Stuffing
• 6 cups cubed bread or stuffing cubes
• 1 small onion, finely diced
• 2 celery stalks, finely chopped
• 3 tablespoons butter
• 2 cups chicken broth
• 1 teaspoon dried sage
• ½ teaspoon dried thyme
• ¼ teaspoon black pepper
• ¼ teaspoon salt
• 2 tablespoons chopped fresh parsley
  Optional Additions
• ½ cup chopped mushrooms
• ½ cup diced carrots
• ¼ cup dried cranberries
• ¼ cup chopped pecans
• 1 can cream of chicken soup for a creamier version
  Step-by-Step Instructions
  1. Season the Pork Chops
  Pat the pork chops dry with paper towels. Rub both sides lightly with olive oil, then season with garlic powder, thyme, sage, paprika, salt, and black pepper. Set aside while preparing the stuffing.
  2. Prepare the Stuffing Mixture
  Melt the butter in a skillet over medium heat. Add the diced onion and celery and cook for about 4–5 minutes, stirring occasionally, until softened. Add the sage, thyme, salt, and black pepper and cook for another 30 seconds.
  Place the stuffing cubes in a large bowl. Pour the sautéed vegetables over the bread and gradually add the chicken broth, tossing gently until the bread is evenly moistened. The stuffing should be moist but not soaking wet. Stir in the fresh parsley and any optional additions.
  3. Prepare the Crockpot
  Lightly grease a 6-quart slow cooker with cooking spray or butter. Spread the prepared stuffing evenly across the bottom of the crockpot. Avoid packing it down too tightly so the mixture can cook evenly.
  4. Add the Pork Chops
  Place the seasoned pork chops in a single layer over the stuffing. Press them gently into the stuffing so the meat sits securely without being completely buried.
  5. Slow Cook
  Cover the crockpot with the lid and cook on LOW for approximately 4–5 hours, depending on the thickness of the pork chops and your slow cooker. Begin checking the pork toward the earlier end of the cooking range.
  6. Check the Pork
  Use an instant-read thermometer inserted into the thickest part of the pork chop. Pork should reach 145°F (63°C), followed by a short rest. Avoid relying only on cooking time because slow cookers and pork chop thickness can vary.
  7. Rest and Serve
  Turn off the slow cooker and let the pork chops rest for about 5 minutes. Spoon the savory stuffing onto plates and place a tender pork chop over each portion. Garnish with fresh parsley or a small sprig of rosemary if desired. Serve immediately with your favorite vegetables or salad.
  Tips and Notes
• Choose thicker pork chops: Chops around 1 inch thick generally work better in the slow cooker than very thin chops.
• Don’t add too much broth: The stuffing should be moist before cooking, but excess liquid can make it mushy.
• For extra flavor: Quickly sear the pork chops in a hot skillet for 1–2 minutes per side before placing them in the crockpot.
• Use boxed stuffing: For a faster version, prepared boxed stuffing mix can be used. Follow the package directions for the amount of liquid before adding it to the slow cooker.
• Add creaminess: Spread a thin layer of cream of chicken soup over the stuffing before adding the pork chops.
• Add apples: Diced tart apples can provide a delicious sweet-and-savory contrast with the pork and sage.
• Keep the lid closed: Opening the crockpot repeatedly releases heat and can increase cooking time.
• Storage: Refrigerate leftovers in an airtight container for up to 3–4 days.
• Reheating: Reheat until hot throughout. Add a splash of chicken broth to the stuffing if it has dried out.
  Q&A
  Can I use boneless pork chops?
  Yes. Boneless pork chops work very well, but they can cook faster than bone-in chops. Check their temperature early to avoid overcooking.
  Can I use chicken instead of pork?
  Yes. Chicken breasts or boneless chicken thighs can replace the pork, although cooking time and the recommended safe internal temperature will differ.
  Can I make this with boxed stuffing mix?
  Absolutely. Boxed stuffing is a convenient shortcut and works well in this crockpot recipe. Prepare it according to the package directions, then place it underneath the pork chops.
  Why did my stuffing become mushy?
  Too much broth is usually the main reason. Add the broth gradually when preparing the stuffing and stop once the bread is evenly moistened.
  Can I add vegetables?
  Yes. Mushrooms, carrots, peas, green beans, or diced apples can be added for additional flavor and texture.
  Can I prepare it ahead of time?
  You can prepare the stuffing mixture and season the pork chops several hours ahead and refrigerate them separately. For food safety, keep the ingredients chilled until you’re ready to assemble and cook.
  Servings & Nutrition
  Servings: 4
  Prep Time: 20 minutes
  Cook Time: 4–5 hours
  Total Time: Approximately 4 hours 20 minutes
  Calories: Approximately 520 per serving
  Protein: 38g
  Carbohydrates: 42g
  Fat: 23g
  Fiber: 3g
  Sodium: Approximately 750mg
  Nutrition information is an estimate and will vary depending on the size of the pork chops, type of stuffing, broth, butter, and other ingredients used.