Slow Cooked Pork With Cornbread Stuffing

• 4 pork rib chops, cut 3/4 inch thick
• nonstick cooking spray
• 1 (10 3/4 ounce) can condensed golden mushroom soup
• 14 cup butter, melted
• 1 (16 ounce) package frozen broccoli carrots cauliflower mix
• 3 cups cornbread stuffing mix

1. Trim fat from chops; set aside.
2. Lightly coat a 5 1/2 quart or 6 quart slow cooker with cooking spray; set aside.
3. Lightly coat a large skillet with cooking spray; heat over medium heat.
4. Add two of the chops; cook on both sides until brown.
5. Remove from skillet.
6. Repeat with remaining chops.
7. In an extra large bowl stir together the soup and melted butter.
8. Add frozen vegetables and stuffing mix; stir to combine.
9. Transfer stuffing mixture to the prepared cooker.
10. Arrange chops on top of mixture.
11. Cover and cook on low setting for 5 to 6 hours or on high setting for 2 1/2 to 3 hours.

pork, nonstick cooking spray, condensed golden mushroom soup, butter, frozen broccoli carrots cauliflower, cornbread stuffing mix

Taken from www.food.com/recipe/slow-cooked-pork-with-cornbread-stuffing-280704 (may not work)