This slow cooker method transforms simple pork chops into a tender, herb-infused meal with minimal effort. I developed this technique after too many dry, overcooked chops—now they emerge perfectly every time.
The stuffing absorbs rich juices as it cooks, creating a moist, flavorful side without extra dishes. One pot, 6 hours on low, and dinner practically makes itself while you go about your day.
You’ll serve juicy pork with savory stuffing that tastes like it took all day to prepare. The herbs infuse every bite, and cleanup is just as effortless as the cooking.
Ideal for busy weeknights when you want comfort food without the fuss. Here’s how to make it.
Ingredients for Recipe for Boneless Pork Chops with Stuffing in Slow Cooker
Simple pork chops and stuffing mix create this herb-infused slow cooker masterpiece.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless Pork Chops 🥩 | 4 whole | 1-inch thick, center-cut preferred |
| Herb-Seasoned Stuffing Mix 🍞 | 6 oz | Dry, like Stove Top |
| Chicken Broth 🥣 | 1 ½ cups | Low-sodium preferred |
| Unsalted Butter 🧈 | ¼ cup | Melted for stuffing |
| Yellow Onion 🧅 | 1 whole | Medium, finely diced |
| Celery Stalks 🌿 | 2 whole | Finely diced |
| Garlic Cloves 🧄 | 3 cloves | Minced for depth |
| Dried Thyme 🌿 | 1 tsp | For earthy herb notes |
| Dried Rosemary 🌿 | 1 tsp | Crushed to release flavor |
| Dried Sage 🌿 | ½ tsp | Classic stuffing flavor |
| Kosher Salt 🧂 | 1 tsp | Diamond Crystal preferred |
| Black Pepper 🌶️ | ½ tsp | Freshly ground for best taste |
| Olive Oil 🫒 | 1 tbsp | For searing chops |
| Fresh Parsley 🌿 | ¼ cup | Chopped, for garnish |
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The pork chops need to be thick-cut (about 1-inch) so they don’t dry out during the long cook. Costco or Sam’s Club sell family packs that work perfectly. For the stuffing, Stove Top is my go-to—herb-seasoned variety saves you from measuring individual spices. The broth should be low-sodium so you can control the seasoning. Fresh parsley at the end (the curly kind, not flat-leaf) brightens everything up.
No stuffing mix? Use 6 cups of cubed stale bread plus 1 tbsp poultry seasoning. Swap chicken broth for vegetable broth if you’re out. The celery can be skipped, but it adds that classic stuffing texture. If you only have fresh herbs, use 1 tbsp each of thyme and rosemary (about 3x the dried amount). No parsley? Skip it—won’t hurt a thing.
Leftovers keep 3-4 days in the fridge, but the stuffing soaks up more liquid the longer it sits. Reheat in the microwave with a splash of broth. Freezes for 2 months if you leave out the parsley garnish (add that fresh when reheating).
Why You’ll Love This Recipe
- Set It and Forget: I toss everything in the slow cooker before work and come home to a finished meal.
- Herb-Butter Magic: The stuffing soaks up the broth and butter, making every bite rich and savory.
- Feeds My Crew: Between us, this stretches to feed four with leftovers for lunch the next day.
- One-Pot Wonder: Honestly, the onion and herbs do all the flavor work while I do the dishes.
Step-by-Step Instructions for Boneless Pork Chops With Stuffing in Slow Cooker
This hands-off method delivers tender chops and savory stuffing with minimal effort.
Step 1: Sear the Boneless Pork Chops
Heat the 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. Pat the 4 whole boneless pork chops dry with paper towels, then season both sides with 1 tsp kosher salt and 0.5 tsp black pepper.
Add the chops to the hot oil and sear for 2-3 minutes per side until golden brown. You want a good crust to lock in juices. Don’t overcrowd the pan—work in batches if needed. Transfer the seared chops to a plate and set aside.
Step 2: Sauté the Aromatic Base
In the same skillet, reduce heat to medium and add the 1 whole yellow onion (finely diced) and 2 whole celery stalks (finely diced). Cook for 4-5 minutes until the vegetables soften and the onion turns translucent.
Add the 3 cloves garlic cloves (minced), 1 tsp dried thyme, 1 tsp dried rosemary (crushed), and 0.5 tsp dried sage. Stir for 1 minute until fragrant. This builds the herb-infused foundation for the stuffing.
Step 3: Combine and Slow Cook
Spread the 6 oz herb-seasoned stuffing mix evenly in the bottom of your slow cooker. Pour the 1.5 cups chicken broth and 0.25 cup unsalted butter (melted) over the stuffing mix. Stir gently to combine, ensuring the liquid is evenly distributed.
Arrange the seared boneless pork chops on top of the stuffing mixture. Cover and cook on low for 4-5 hours or high for 2-3 hours. The chops are done when they reach an internal temperature of 145°F and the stuffing is moist and heated through.
Step 4: Rest and Garnish
Turn off the slow cooker and let the dish rest, covered, for 10 minutes. This allows the juices in the chops to redistribute for maximum tenderness.
Sprinkle the 0.25 cup fresh parsley (chopped) over the top just before serving. The parsley adds a bright, fresh contrast to the rich, savory flavors. Serve the chops directly on top of the stuffing for a complete, one-pot meal.
Pro Tips For Making Recipe For Boneless Pork Chops With Stuffing In Slow Cooker
- Brown the Chops: Sear the pork chops in a skillet with 1 tablespoon of butter before adding to the slow cooker—I learned this the hard way after my first few attempts came out pale and flavorless.
- Soak the Stuffing: Mix the stuffing with chicken broth and let it sit for 5 minutes to absorb the liquid before layering, or it’ll turn out dry and crumbly.
- Avoid Overcrowding: Resist the urge to stack all the chops on top of each other—give them space so the stuffing cooks evenly and doesn’t turn into a soggy mess.
- Butter the Onions: Toss the sliced yellow onions in melted butter before adding to the slow cooker—sounds weird, but it actually changes the outcome by adding richness to every bite.
Wine and Beer Pairings for This recipe for boneless pork chops with stuffing in slow cooker
White Wine Pairings
An off-dry Riesling from Germany or Washington state balances the savory herbs beautifully. Its slight sweetness and bright acidity cut through the richness of the pork and stuffing. I love Dr. Loosen Blue Slate for its crisp apple notes. 🍷
Red Wine Options
A light-bodied Pinot Noir from Oregon’s Willamette Valley complements without overpowering. The red fruit flavors and earthy undertones enhance the dish’s herb profile. Try A to Z Wineworks for a budget-friendly option.
Craft Beer Choices
An American amber ale with caramel malt notes pairs perfectly with the pork’s savory depth. Fat Tire Amber Ale from New Belgium is my go-to. Its balanced hoppiness cleanses the palate between bites. 🍺
Lighter Beer Alternatives
For a crisp finish, a German pilsner like Warsteiner works wonderfully. The clean, slightly bitter profile contrasts nicely with the rich, herb-infused stuffing and tender pork.
Non-Alcoholic Pairing
Try a sparkling apple cider for a festive, alcohol-free option. The effervescence and natural sweetness mirror the dish’s comfort-food appeal. Martinelli’s Gold is my favorite for this pairing.
Nutrition Facts
Frequently Asked Questions
What if my chops are thinner than 1-inch?
Reduce cooking time to 2-3 hours on low or 1.5 hours on high. Thinner chops dry out faster. Use a meat thermometer to check for 145°F internally.
Can I use bone-in chops instead?
Yes, but add 30 minutes to the cook time. Bone-in chops need longer to reach the safe temperature at the center. The stuffing will still absorb the flavors beautifully.
Why sear the chops first?
Searing creates a flavorful crust and locks in juices. Without this step, the chops may taste bland and lose moisture during slow cooking. It adds 10 minutes but makes a huge difference.
Can I make this the night before?
Prep the stuffing mixture and sear the chops, then refrigerate separately. In the morning, combine in the slow cooker and proceed with the recipe. Add 30 minutes to the cook time.
Trained in classic French technique but raised on slow-cooked ribs and spicy rubs, she blends culinary skill with smoke and soul.
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