Crock Pot Pork Chops With Stuffing and Potatoes

Pork Chops With Stuffing
Diana Rattray
  • Total: 6 hrs 20 mins
  • Prep: 20 mins
  • Cook: 6 hrs
  • Yield: 4 to 6 servings
Nutritional Guidelines (per serving)
441 Calories
22g Fat
12g Carbs
38g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 4 to 6 servings
Amount per serving
Calories 441
% Daily Value*
Total Fat 22g 29%
Saturated Fat 7g 37%
Cholesterol 119mg 40%
Sodium 133mg 6%
Total Carbohydrate 12g 4%
Dietary Fiber 1g 4%
Protein 38g
Calcium 40mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These pork chops are slow cooked with potatoes and stuffing mix for a wonderful everyday supper. I brown the pork chops before I add them to the slow cooker, but you may skip that step if you're short on time. 

Feel free to add some chopped apples to the stuffing mix, or use a basic stuffing mix and add about 1/4 to 1/2 cup of dried cranberries.

This combination of pork chops and stuffing makes a nearly complete meal. Just add some steamed broccoli or green beans, or add a tossed salad or slaw. Prepare an envelope of pork or chicken gravy if you'd like.



  • 4 to 6 medium potatoes, peeled and sliced thickly
  • 2 tablespoons extra-virgin olive oil
  • 4 to 6 boneless pork chops
  • 1 package stuffing mix with cranberries (6 oz) Or see homemade stuffing crumbs, below
  • 1 cup hot water
  • 1 tablespoon soft butter
  • salt and pepper to taste

Steps to Make It

  1. Place the potatoes in a 4-quart or larger slow cooker or Crock Pot; sprinkle lightly with salt and freshly ground black pepper.

  2. Heat the oil in a large skillet over medium-high heat.

  3. Sprinkle the pork chops lightly with kosher salt and pepper. Arrange the chops in the hot oil and cook for about 6 to 8 minutes, turning to brown both sides.

  4. Arrange the seared pork chops atop the potatoes in the slow cooker.

  5. Combine stuffing mix with 1 cup hot water and 1 tablespoon softened butter; blend thoroughly.

  6. Spoon the stuffing mixture over the pork chops.

  7. Cover and cook on low for 6 to 8 hours.

Homemade Stuffing Crumbs

  • Spread 3 cups of soft bread crumbs out on a rimmed baking sheet. Bake in a preheated 350 F oven for about 12 minutes, or until lightly toasted and dry. Combine the dry bread crumbs with 1 1/2 teaspoons of parsley flakes, 2 tablespoons of dried minced onion, 2 tablespoons celery flakes, 1/2 teaspoon ground thyme, 1/4 teaspoon ground black pepper, 1/4 teaspoon dry rubbed sage, and 1/4 teaspoon dried leaf marjoram. Add 1/4 cup of dried cranberries or craisins.

Reader Comments

"This recipe was a success the moment I mixed the stuffing mix with the dried cranberries and hot water. The aroma alone turned my kitchen into a warm and welcoming place. I made about 1/2 the recipe (3 potatoes with skin, sliced thickly with two pork chops). I modified the stuffing mix to conform with package directions and added dried cranberries." D.B.

"I used sweet potatoes on the bottom and put a few Tbsp of butter on top of them. I also added chopped carrots, onions and celery to the stuffing. I was a little afraid with so little liquid that the pork would be dry, but it wasn't at all - it fell right off the bone. The family loved it. Highly recommend." Deborah

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