Who doesn’t love a good pork chop? Well, I guess some people don’t. I am not some people. Give me an easy pork chop recipe and a side of applesauce and your girl is in heaven. These crockpot pork chops with stuffing are both easy and delicious, making them a win-win.
I have made this recipe both in the oven and the crockpot. It’s an easy recipe either way, and I’ll teach you how to make them for whichever of the cooking methods you prefer. But I find slow cooker pork chops to be much easier (obviously, because the crockpot does all the work for you). This family favorite is loved by even my picky eater and makes enough to feed my family of four. It has become one of my favorite recipes.
But first, what’s the deal with pork chops and applesauce?
People have eaten pork chops and applesauce for forever. OK, not really forever ever. But since the 1970s, people have used the phrase “pork chops and applesauce” thanks to The Brady Bunch circa 1971. The premise, however, can be dated back to a 1760 English publication called “The House-Keepers Pocketbook” which detailed “roasting a hing loin of pork with eater and applesauce”. More recently in 1893, a US Good Housekeeping guide (yes, it’s been around for that long) documents “frying loins in their fat and sliced of stewed apples”.
While this particular meal doesn’t have applesauce in the recipe, you can certainly add it! I mean, why would you not?
Let’s talk about crockpots for a second, though…..
I trust my crockpot about as much as I trust my kid to get her homework done without reminding her (not at all). That being said, I do leave my crockpot unattended. It’s always on warm and it’s on the stovetop (which someone told me will help if it ever catches on fire but I don’t know if I believe that). I leave it on warm because the warm setting will cook an entire meal in about 6 hours. I rarely use the low setting and never use the high setting.
You should know how your crockpot cooks and whether or not you can leave it unattended. But I am supposed to tell you I don’t recommend it. Using an untrustworthy crockpot is a great way to end up like the Pearson family (if you know, you know).
The Ingredients
For these amazing slow-cooker pork chops with stuffing, you’ll need the follwing ingredients:
1 can Cream of Mushroom soup or Cream of Celery soup (if you’re in a pinch, you can use Cream of Chicken soup but I recommend it least in terms of flavor.)
1/3 cup low-fat milk or chicken broth (either is fine, I just know that some people can’t have milk. You can also use skim milk if that’s what you have.)
6 boneless pork chops
1 box Stove Top stuffing mix
1 Tbs oil-vegetable or canola (if baking)
salt and pepper
onion powder
The Crockpot recipe
Grease the bottom of crock pot with cooking spray. Place the pork chops in the bottom and sprinkle the salt, pepper and onion powder on top.
Dump the dry stuffing mixture on top of pork chops.
Mix the soup and milk/broth together and pour it on top of the dry stuffing.
Put the lid on and bake for 5-6 hours on low heat. (If you want tender pork chops, I highly recommend you don’t cook on high. Medium heat may be ok, but slow cooking is best.)
The Baked Recipe
Preheat the oven to 350 degrees and grease a 9×13 baking dish with cooking spray.
Make stuffing according to directions on box. Set aside.
Season pork chops with salt, pepper and onion powder. Heat oil up in skillet on medium high to high heat. Brown both sides of pork chops for about 2 minutes per side.
Place pork chops in 9×13 dish. Spoon stuffing evenly on top of the pork chops.
Mix milk and soup together. Pour on top of the stuffing covered chops. Cover dish in aluminum foil.
Cooking time is 35-40 minutes, or until chops have an internal temp of 140 degrees F.
Frequently Asked Questions
What crockpot do you use?
I use this one. It works really well.
How do I know when my pork chops are done?
I use a digital meat thermometer. The internal temperature of pork should be 145-160 degrees F.
Won’t using a crockpot burn my house down?
No. But if you’re concerned, an unnamed source told me that if you leave it on the stovetop and not the counter, you’ll only burn the stovetop and not the house.I cannot confirm or deny this information because I found nothing on the inter-webs. I did find out, however, that leaving a crockpot on is the same as leaving a light on in terms of electricity usage. That’s good enough for me.
Can I use cornbread stuffing instead of Stove Top?
I have used All manner of Stove Top stuffings with this recipe. Recently I tried the cornbread stuffing. I didn’t like it as much as the savory herb one, but it was still pretty good.
What should I serve with this meal?
I recommend applesauce of course. You can also serve it with green beans or whole kernel corn and your favorite carbohydrate choice (yes I know stuffing is full of carbs but I just love bread so much).
Thats’s it. That’s all I have for you and making these amazing crockpot pork chops and stuffing. I hope you enjoy it!
If you are looking for additional pork chop recipes to cook or busy nights, feel free to check here.
Items I used for this recipe:
Pork Chops with Stuffing
This recipe for pork chops with stuffing is delicious and easy, making it a winner for busy weeknights.
Ingredients
- 1 can Cream of Mushroom soup or Cream of Celery soup (if you're in a pinch, you can use Cream of Chicken soup but I recommend it least in terms of flavor.)
- 1/3 cup low-fat milk or chicken broth (either is fine, I just know that some people can't have milk. You can also use skim milk if that's what you have.)
- 6 boneless pork chops
- 1 box Stove Top stuffing mix
- 1 Tbs oil-vegetable or canola (if baking)
- salt and pepper
- onion powder
Instructions
1. Grease the bottom of crock pot with cooking spray.
2.Place the pork chops in the bottom and sprinkle the salt, pepper and onion powder on top.
3. Dump the dry stuffing mixture on top of pork chops.
4. Mix the soup and milk/broth together and pour it on top of the dry stuffing.
5.Put the lid on and bake for 5-6 hours on low heat. (If you want tender pork chops, I highly recommend you don't cook on high. Medium heat may be ok, but slow cooking is best.)
Notes
You can also cook this recipe in the oven:
1. Preheat the oven to 350 degrees and grease a 9x13 baking dish with cooking spray.
2. Make stuffing according to directions on box. Set aside.
3. Season pork chops with salt, pepper and onion powder. Heat oil up in skillet on medium high to high heat. Brown both sides of pork chops for about 2 minutes per side.
4. Place pork chops in 9×13 dish. Spoon stuffing evenly on top of the pork chops.
5. Mix milk and soup together. Pour on top of the stuffing covered chops. Cover dish in aluminum foil.
6. Cooking time is 35-40 minutes, or until chops have an internal temp of 140 degrees F.