Dump dry stuffing mix on top to whip up this savory slow cooker delight.
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
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.