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Ingredients
4 Pork chops, about 1" thick, bone-in or boneless
2 Tablespoons oil
7 Ounces (1/2 bag) seasoned poultry stuffing mix
1 Cup celery, sliced
3/4 Cup carrots, sliced
10 Ounces whole green beans
1 (10 3/4 oz) Can condensed cream of chicken soup
2 Cups chicken stock, divided (See notes)
1 Small envelope country-style gravy or chicken gravy
Instructions
Heat a large skillet over medium-high heat, add the oil and brown the pork chops on both sides; remove from pan and set aside.
Deglaze pan with 1/2 cup of the stock.
In a large bowl, mix the stuffing mix, veggies and 1 cup of the chicken stock. Place in a 5 to 7 quart crockpot. Lay the pork chops on top and drizzle the liquid from the skillet over the top.
In a small bowl, mix the soup, gravy mix and the remaining 1/2 cup of the stock, spread over the pork chops.
Cover and cook on LOW for 5 to 6 hours or HIGH for 3 to 5 hours.
Note
If you like your stuffing firm, reduce chicken stock to 1 cup total. More can be added during cooking if it's too dry.