What You’ll Need
- Boneless pork chops. Choose four chops about 1½ inches thick so each has room for a pocket.
- Boxed herb stuffing mix. One 6-ounce box makes enough to fill the chops and serve a little extra on the side. The seasoning in the mix flavors the filling.
- Chicken broth. Use ½ cup in the slow cooker and about 1½ cups for the stuffing. Check the box for the amount of liquid it calls for and adjust the stuffing portion accordingly.
How to Make Slow Cooker Stuffed Pork Chops
Arrange the chops in a single layer in the slow cooker and pour ½ cup broth around them. Cover and cook on LOW. Start checking at about 2 hours and continue until the thickest part of each chop reaches 145°F (63°C). Transfer the chops to a cutting board and let them rest for at least 3 minutes.
While the chops finish cooking, heat the remaining broth and prepare the stuffing according to the package’s stovetop timing, using broth in place of water. Fluff it with a fork before filling the chops.
After the chops rest, use a small sharp knife to cut a horizontal pocket into the thick side of each one. Stop before cutting through the opposite side. Spoon the hot stuffing loosely into the pockets and serve the rest alongside.
Tips for Tender Pork Chops
Chops of similar thickness cook more evenly. Check each one by inserting an instant-read thermometer into its thickest part. Slow cookers vary, so use the thermometer to decide when to take the chops out.
What to Serve Alongside
Steamed green beans, roasted carrots, or a crisp apple slaw go well with the pork and herb stuffing. For a heartier plate, add mashed potatoes and spoon a little warm cooking broth over the pork.
Slow Cooker 3-Ingredient Stuffed Pork Chops
Thick boneless pork chops slow-cooked in broth and filled with warm herb stuffing.
- Prep time — About 10 minutes
- Cook time — About 2–3 hours on LOW, depending on chop thickness and slow cooker
- Rest time — At least 3 minutes
- Servings — 4
Ingredients
- 4 thick-cut boneless pork chops, about 1½ inches thick, fully thawed
- 1 box (6 ounces) herb stuffing mix
- About 2 cups chicken broth, divided
Instructions
- Arrange the pork chops in a single layer in the slow cooker. Pour ½ cup of the chicken broth around them.
- Cover and cook on LOW. Start checking at about 2 hours and continue cooking until the thickest part of each chop reaches 145°F (63°C).
- Near the end of cooking, prepare the stuffing on the stovetop. Use chicken broth in place of the water called for on the box, about 1½ cups, and omit the butter. Fluff with a fork.
- Transfer the cooked pork chops to a cutting board and rest them for at least 3 minutes.
- Cut a pocket into the thick side of each chop, leaving the opposite edge intact. Spoon hot stuffing into each pocket and serve warm with any remaining stuffing on the side.