4-Ingredient Slow Cooker Pork Stuffing-Bed Chops
Servings: 4 servings
Ingredients
4 bone-in or boneless pork chops, about 1-inch thick
1 (6 oz) box stuffing mix (such as chicken or herb flavor)
1 1/2 cups chicken broth (or water, if preferred)
1 (10.5 oz) can cream of mushroom or cream of chicken soup
Directions
Spray the inside of your slow cooker lightly with nonstick cooking spray or rub with a little oil to help with cleanup.
In a medium bowl, stir together the dry stuffing mix and chicken broth until the liquid is mostly absorbed and the stuffing is evenly moistened.
Spread the moistened stuffing mixture evenly in the bottom of the slow cooker, creating a “bed” for the chops.
Season the pork chops on both sides with a little salt and pepper (optional, but recommended), then lay them in a single layer on top of the stuffing.
In a small bowl, whisk or stir the canned soup until smooth. Spoon or pour the soup evenly over the pork chops, trying to cover as much of the meat as possible. Some will drip down into the stuffing—that’s what you want.
Cover the slow cooker with the lid and cook on LOW for 5–6 hours, or on HIGH for 2 1/2–3 1/2 hours, until the pork chops are tender and cooked through (internal temperature at least 145°F).
Once done, use a spatula or large spoon to carefully scoop out a pork chop along with some of the stuffing underneath. The stuffing will be very soft and flavorful from the pork drippings and soup.
Taste and adjust seasoning at the table with a little extra salt and pepper if needed. Let the dish sit for about 5 minutes before serving so the stuffing can settle slightly.
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