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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.
The Recipe
Slow Cooker Pork Chops with Dressing
Ingredients
- 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
- 1/2 cup sliced carrots
- 10 oz whole green beans
- 10.75 oz can condensed cream of chicken soup (low-sodium recommended)
- 2 cups chicken stock divided (see NOTES)
- 1 envelope country-style gravy or chicken gravy
Instructions
- 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 1/2 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 1/2 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.
Notes
Nutrition
stephannie andersonmidnight baker says
I bet this would be real good in a pressure cooker on high for about 20 min. If you are in a real hurry and you only dirty one pot.
Judith Hanneman says
Definitely!!!!
Cindy says
What flavor of the Pepperidge Farm did you use? I know it comes in several different ones. Cant wait to try.
Judith Hanneman says
I use the one in the blue package Cindy, but any flavor would do. I always have it because I often use it as flavored breadcrumbs…seriously they are delicious used that way in meatloaf!
Gail J Morris says
this looks really good! I too hate dry chicken and stuffing.
Judith Hanneman says
Nothing worse IMO LOL!!!!