Nothing better than these pork chops on top of dressing all covered in creamy gravy.
A Complete Pork Chop Meal In Your Slow Cooker
I am falling in love lately with complete meals that cook in the slow cooker.
First and foremost, they are easy to prepare and use the fewest number of dishes to wash. That’s always a plus in my book.
Running a very close second is they are just so darned tasty. All the flavors infuse with one another and each ingredients has a whisper of another ingredient’s flavor.
The Original Transformed
Originally the idea for this came from a similar recipe that used boneless skinless chicken breast, green beans and cornbread stuffing.
I’d made that once because a friend raved about it. I didn’t like it at all. Basically, I hate boneless skinless chicken breast cooked in a slow cooker because it gets like straw. Second of all, the cornbread stuffing mix was overly sage-y to my taste and made it taste medicinal, in my opinion. Last, but not least, the whole casserole was dry.
I tend to like my dressing or stuffing on the moist side. So I compensated for that by using a soup, stock and gravy mix in addition to liquid added to the dressing mix. Since I had a lot of pork chops on hand, I switched the chicken for pork and also used conventional herb stuffing mix because that’s the taste I prefer.
If you prefer a less moist stuffing, I give a range of liquid to use, the maximum being what I used.
Adding The Veggies
You can add just about any veggies you want to this, although I would not recommend broccoli or cauliflower due to the longer cooking times.
I used celery, carrots and whole green beans. The celery, of course, was fresh, but the carrots and green beans were frozen. Either way, fresh, frozen or canned work well here, but if you use canned, I’d add them about 30 minutes before serving; remember, they are already cooked.
- 4-6 pork chops, about 1-inch thick (bone-in or boneless)
- 2 tbs oil
- 7 oz (1/2 bag) seasoned poultry stuffing mix (like Pepperidge Farm, Arnold, etc)
- 1 cup sliced celery
- ½ cup sliced carrots
- 10 oz whole green beans
- 1 can (10.75 oz) condensed cream of chicken soup (low-sodium recommended)
- 2 cups chicken stock, divided (see NOTES)
- 1 small envelope country-style gravy or chicken gravy
- Heat a large skillet over medium-high heat. Add the oil. Brown the pork chops on both sides; remove from pan and set aside.
- Deglaze pan with ½ cup of the stock.
- In a large bowl, mix the stuffing mix, veggies and 1 cup of the chicken stock. Place in a 5-7 quart slow cooker. Lay the pork chops on top and drizzle the liquid from the skillet over the top.
- In a small bowl, mix the soup, gravy mix and the remaining ½ cup of the stock. Spread over the pork chops.
- Cover and cook on low 5-6 hours, high 3-5 hours. Times are approximate as all cookers cook differently. Check for doneness at MINIMUM time.