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Pork chops and cornbread stuffing is a delicious dish for the holidays or any time of year. The pork chops make a hearty protein and the stuffing is a great side that makes the perfect complement for the dish.
Ingredients
Scale
- Nonstick cooking spray
- 4 pork rib pork chops, cut ¾-inch thick
- 1– 10¾ ounce can condensed golden mushroom or cream of mushroom soup
- ¼ cup butter or margarine, melted
- 1– 16 ounce package frozen broccoli, cauliflower and carrots
- ½ of a 16 ounce package (about 3 cups) corn bread stuffing mix
Instructions
- Lightly coat a 5½– or 6-quart slow cooker with cooking spray, set aside.
- Trim fat from chops.
- Lightly coat 10 inch skillet with cooking spray.
- Heat skillet over medium-high heat.
- Cook chops in hot skillet, half a chop at a time, until brown on both sides.
- Remove chops from skillet, set aside.
- In very large bowl combine soup and melted butter.
- Stir in frozen vegetables and stuffing mix.
- Transfer stuffing mixture to prepared cooker.
- Place chops on top of stuffing mixture.
- Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2½ to 3 hours.
- Prep Time: 10 Minutes
- Cook Time: 5 Hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American