Slow Cooked Pork With Cornbread Stuffing

1. 1

   Trim fat from chops; set aside.

2. 2

   Lightly coat a 5 1/2 quart or 6 quart slow cooker with cooking spray; set aside.

3. 3

   Lightly coat a large skillet with cooking spray; heat over medium heat.

4. 4

   Add two of the chops; cook on both sides until brown.

5. 5

   Remove from skillet.

6. 6

   Repeat with remaining chops.

7. 7

   In an extra large bowl stir together the soup and melted butter.

8. 8

   Add frozen vegetables and stuffing mix; stir to combine.

9. 9

   Transfer stuffing mixture to the prepared cooker.

10. 10

    Arrange chops on top of mixture.

11. 11

    Cover and cook on low setting for 5 to 6 hours or on high setting for 2 1/2 to 3 hours.

* Per serving · 4 servings · Values may vary.

No additional tips available.