These pork chops are quite hearty and filling, so I like to lean into that and serve them with something that balances the flavor. Creamy mashed potatoes or buttered egg noodles perfectly capture all the luscious juices from the pork and stuffing. On a lighter note, a simple green vegetable—steamed green beans, roasted Brussels sprouts, or a crisp mixed salad with a tangy vinaigrette—helps cut the richness. If you want to keep the meal in a cozy, Midwestern comfort zone, add applesauce or baked apples; this delicate sweetness pairs well with the savory stuffing and pork. And if you’re feeding a crowd, warm rolls or crusty bread are perfect for soaking up excess sauce from the slow cooker.
4-ingredient slow cooker pork cutlets with stuffing
Ingredients
4 boneless pork chops, about 1 inch thick (about 1 1/2 to 2 pounds total)
1 (6-ounce) package stuffing mix with spices (e.g., herbs)
1 (10.5-ounce) can condensed cream of mushroom soup
1 cup low-sodium chicken broth
1 (6-ounce) package stuffing mix with spices (e.g., herbs)
1 (10.5-ounce) can condensed cream of mushroom soup
1 cup low-sodium chicken broth
Tips
1. Prepare the slow cooker: Lightly grease the bottom and sides of a 4- to 6-quart slow cooker with a little oil or nonstick spray. This will prevent sticking and make cleanup easier.
2. Arrange the cutlets: Pat the cutlets dry with paper towels and season lightly with salt and pepper, if desired (the filling and soup are already seasoned, so don’t overdo it). Arrange the cutlets in a single layer on the bottom of the slow cooker. It’s okay if the edges overlap slightly, but avoid stacking them.
3. Mix the sauce base: In a medium bowl, whisk the thickened mushroom soup with the chicken stock until fairly smooth. This mixture will flavor the pork and moisten the stuffing.
4. Pour the soup and broth mixture evenly over the pork chops in the slow cooker, making sure each chop is covered. The chops should be covered with the liquid, but don’t need to be completely submerged.
