This 4-Ingredient Slow Cooker Pork Stuffing-Bed Chops recipe is one of those cozy, no-fuss dinners that feels like a little Sunday supper any night of the week. It’s inspired by those old-fashioned pork chop and stuffing bakes many of us grew up with, but made even easier thanks to the slow cooker and a simple box of stuffing mix. Everything cooks together in one pot, so the pork gets tender and juicy while the stuffing soaks up all those savory drippings. It’s the kind of meal you can toss together in the morning and come home to a house that smells like you’ve been cooking all day—perfect for busy school nights, game days, or when you just want something comforting without a lot of dishes.
These pork chops are hearty on their own, but a couple of simple sides really make the meal feel complete. I like to serve them with a green vegetable—steamed green beans, roasted broccoli, or a simple side salad with a tangy vinaigrette to balance the richness of the stuffing. Mashed potatoes or buttered egg noodles are wonderful if your family loves an extra starch, and a side of applesauce or sliced fresh apples adds a touch of sweetness that goes beautifully with pork. If you’re trying to keep things lighter, some roasted carrots or a tray of mixed sheet-pan veggies will stretch the meal and make it feel special without much extra work.
4-Ingredient Slow Cooker Pork Stuffing-Bed ChopsServings: 4 servings
Ingredients
4 bone-in or boneless pork chops, about 1-inch thick
1 (6 oz) box stuffing mix (such as chicken or herb flavor)
1 1/2 cups chicken broth (or water, if preferred)
1 (10.5 oz) can cream of mushroom or cream of chicken soup
Directions
Spray the inside of your slow cooker lightly with nonstick cooking spray or rub with a little oil to help with cleanup.
In a medium bowl, stir together the dry stuffing mix and chicken broth until the liquid is mostly absorbed and the stuffing is evenly moistened.
Spread the moistened stuffing mixture evenly in the bottom of the slow cooker, creating a “bed” for the chops.
Season the pork chops on both sides with a little salt and pepper (optional, but recommended), then lay them in a single layer on top of the stuffing.
In a small bowl, whisk or stir the canned soup until smooth. Spoon or pour the soup evenly over the pork chops, trying to cover as much of the meat as possible. Some will drip down into the stuffing—that’s what you want.
Cover the slow cooker with the lid and cook on LOW for 5–6 hours, or on HIGH for 2 1/2–3 1/2 hours, until the pork chops are tender and cooked through (internal temperature at least 145°F).
Once done, use a spatula or large spoon to carefully scoop out a pork chop along with some of the stuffing underneath. The stuffing will be very soft and flavorful from the pork drippings and soup.
Taste and adjust seasoning at the table with a little extra salt and pepper if needed. Let the dish sit for about 5 minutes before serving so the stuffing can settle slightly.
Variations & Tips
• Picky-eater friendly: If mushrooms are a no-go for your crew, use cream of chicken or cream of celery soup instead. You can also choose a milder stuffing flavor, like plain chicken, instead of herb or savory blends.
• Extra veggies: To sneak in some vegetables, scatter a layer of thinly sliced carrots, celery, or onions over the stuffing before adding the pork chops. Frozen mixed vegetables can also be stirred into the stuffing before cooking.
• Cheesy twist: About 15–20 minutes before serving, sprinkle shredded cheddar, mozzarella, or a blend over the top of the pork chops and soup layer. Cover and let it melt for a cheesy, casserole-style finish.
• Apple & pork version: For a slightly sweet, fall-inspired dish, tuck a few thinly sliced apples (like Honeycrisp or Gala) in with the stuffing. The apples soften and pair beautifully with the pork.
• Gravy-style sauce: If your family likes extra “gravy,” stir an additional 1/4–1/2 cup of broth into the soup before pouring it over the chops. This will create more sauce to drizzle over the pork and stuffing.
• Make-ahead tip: You can mix the stuffing and broth and season the pork chops the night before. Store them separately in the fridge, then in the morning, add everything to the slow cooker, top with soup, and turn it on before you head out.
• Thicker stuffing: If you prefer a drier, more defined stuffing texture, start with just 1 1/4 cups broth and add a splash more only if the mixture seems too dry. Every brand of stuffing absorbs liquid a bit differently, so you can adjust to your family’s liking.
