Pork Chops and Dressing in the Crockpot
These pork chops and dressing in crockpot style are a whole Sunday dinner in one pot. Tender chops cook on a bed of savory stuffing that soaks up the juices and turns rich, moist and herby.
6
servings15
minutes4
hours30
minutesPork chops cook on a layer of herby stuffing in a creamy sauce. The stuffing soaks up the juices and turns rich and moist.
Ingredients
6 bone-in pork chops, about 1 inch thick
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 teaspoon poultry seasoning
1 tablespoon vegetable oil
1 box (6 oz) stuffing mix
1 can (10.5 oz) cream of chicken soup
1 cup low-sodium chicken broth
1/2 cup diced yellow onion
1/2 cup diced celery
3 tablespoons melted butter
1/2 teaspoon dried sage
2 tablespoons chopped parsley
Directions
- Season the chops with the salt, pepper and half of the poultry seasoning.
- Sear the chops in hot oil for 2 minutes per side until golden. Set aside.
- In a large bowl, toss the stuffing mix with the onion, celery, melted butter, sage and the remaining poultry seasoning.
- Whisk the soup and broth together and stir into the stuffing mixture until just moistened.
- Spray the slow cooker and spread the stuffing across the bottom.
- Nestle the chops on top of the stuffing.
- Cover and cook on LOW for 4 to 5 hours or on HIGH for 2 to 2 1/2 hours.
- Check that the pork reaches 145 degrees F and the stuffing is hot through and moist.
- Rest 5 minutes, sprinkle with parsley and serve.
Notes
- Use boneless thick-cut chops only if you reduce the time by an hour. Leftovers keep 4 days in the fridge. Add a splash of broth when reheating. The stuffing can also be made with cornbread dressing mix.
Why chops and stuffing belong together in the pot
Stuffing soaks up the juices from the pork as it cooks, so each bite of the dressing tastes of roasted meat and herbs. The chops, set on top, steam gently and stay tender instead of drying out the way they do in a hot pan or oven.
It is also an easy way to make a holiday-style dinner on a regular weeknight. There is no separate pan of stuffing to bake and no pork to roast, just one pot and about twenty minutes of work.
The same method works with thick chicken thighs, so it is a good pot to know when pork is not on sale.
Ingredient notes
Pork chops: Pick bone-in chops about an inch thick. The thickness helps them survive the long cook, and the bone keeps them moist.
Stuffing mix: A box of seasoned herb stuffing works best. Cubed, dry bread soaks up broth without turning to paste.
Cream of chicken soup: It makes a creamy sauce that keeps the stuffing moist and tender. Use a reduced-sodium one if you can.
Onion and celery: They add fresh flavor and a bit of texture. Cook them briefly in the butter first for a mellower taste.
Poultry seasoning and sage: They give the dish its holiday taste. A small amount is plenty.
Butter: Melted butter coats the stuffing and gives it a rich, crisp edge where it touches the pot. Do not skip it, since boxed stuffing relies on butter for flavor and texture, and the soup alone will not replace it.
Tips for juicy chops and moist dressing
Do not overcook: The most common mistake is leaving the chops too long. They dry out and turn tough. Check at 4 hours on LOW and pull them as soon as they reach 145 degrees F.
Moisten the stuffing just enough: Too much liquid makes the dressing soggy. It should look damp, not wet, before it goes in the pot.
Use a towel under the lid: A folded paper towel catches condensation so the top of the stuffing does not turn gummy.
Season in layers: Salt the chops, season the stuffing and taste the sauce. Soup and stuffing mix both carry salt, so go light on extra.
Swaps and variations
Use cornbread stuffing for a sweet, Southern style, or add dried cranberries and chopped pecans for a fall twist. Chicken thighs work in place of pork chops. A handful of shredded cheese on top adds richness. Cream of mushroom soup is a fine substitute.
Do not use thin boneless chops or fresh bread cubes, which turn to mush.
For more flavor, brown a little sausage and stir it into the stuffing, or add chopped apple for a sweet, fruity note. A splash of white wine in the broth deepens the sauce.
What to serve with it
Serve with green beans, glazed carrots or roasted Brussels sprouts. Cranberry sauce on the side adds a sweet, tart note that pairs well with pork. A simple salad of greens lightens the plate.
Round out the table with a bowl of mashed potatoes and a pitcher of gravy for the stuffing. Serve with a simple salad to balance the richness.
Storing and reheating
Refrigerate chops and dressing in a covered container for up to 4 days. Reheat in the microwave at 70 percent power with a splash of broth.
Freezing is possible for up to 2 months, but the stuffing will be softer after thawing.
Cool the dish quickly by spreading leftovers in a shallow container.
Pork Chops and Dressing in the Crockpot at a glance
- Prep time: 15 minutes
- Cooking time: 4 hours 30 minutes
- Servings: 6 servings
- Ingredients: 13, led by bone-in pork chops, kosher salt, black pepper, poultry seasoning
Tips for Pork Chops and Dressing in the Crockpot
Use boneless thick-cut chops only if you reduce the time by an hour. Leftovers keep 4 days in the fridge. Add a splash of broth when reheating. The stuffing can also be made with cornbread dressing mix.
Pork Chops and Dressing in the Crockpot FAQ
How long does Pork Chops and Dressing in the Crockpot take?
Pork Chops and Dressing in the Crockpot takes 4 hours 30 minutes of cooking after 15 minutes of prep.
How many people does Pork Chops and Dressing in the Crockpot serve?
This recipe makes 6 servings.
What do I need to make Pork Chops and Dressing in the Crockpot?
13 ingredients, led by bone-in pork chops, kosher salt, black pepper, poultry seasoning. Amounts are in the recipe card above.
