Ingredients
4 boneless pork chops, about 1-inch thick (roughly 1 1/2 to 2 pounds total)
1 (6-ounce) box seasoned stuffing mix (such as herb-seasoned)
1 (10.5-ounce) can condensed cream of mushroom soup
1 cup low-sodium chicken broth
Directions
1. Prepare the slow cooker: Lightly grease the bottom and sides of a 4- to 6-quart slow cooker with a bit of oil or nonstick spray. This helps prevent sticking and makes cleanup easier.
2. Arrange the pork chops: Pat the pork chops dry with paper towels and season lightly with salt and pepper if desired (the stuffing and soup are already seasoned, so go easy). Lay the chops in a single layer on the bottom of the slow cooker. It’s fine if the edges overlap slightly, but avoid stacking them.
3. Mix the sauce base: In a medium bowl, whisk together the condensed cream of mushroom soup and the chicken broth until fairly smooth. This mixture will both flavor the pork and provide moisture for the stuffing crust.
4. Pour over the pork: Pour the soup and broth mixture evenly over the pork chops in the slow cooker, making sure each chop is coated. You want some liquid around the chops, but they don’t need to be fully submerged.
5. Add the stuffing crust: Sprinkle the dry stuffing mix evenly over the top of the pork and sauce. Gently press the stuffing down with the back of a spoon so it makes contact with the liquid underneath; this ensures the bottom of the stuffing hydrates and binds into a cohesive, casserole-like crust while the top stays a bit more textured.
6. Cook low and slow: Cover the slow cooker with the lid and cook on LOW for 5 to 6 hours, or on HIGH for about 2 1/2 to 3 hours. The pork should be tender and cooked through (at least 145°F in the center), and the stuffing should be moist underneath with a slightly firmer, craggy top layer.
7. Rest and serve: Turn off the slow cooker and let the dish rest, covered, for about 5 to 10 minutes. This brief rest allows the stuffing crust to set a bit more and makes it easier to serve. Use a wide spatula to lift each pork chop along with a generous scoop of the stuffing crust, and spoon some of the sauce from the bottom of the slow cooker over the top if you like.
Variations & Tips
To keep this recipe flexible, there are plenty of easy ways to adapt it without complicating the ingredient list. For a slightly lighter flavor, swap the cream of mushroom soup for cream of chicken or cream of celery; each will nudge the dish in a different direction while keeping the same method. If you prefer bone-in pork chops, use them in place of boneless and add about 30 minutes to the cook time on LOW, checking for tenderness. You can also play with different stuffing mixes—cornbread stuffing will give a sweeter, more Southern-style profile, while a sage-heavy mix leans into classic holiday flavors.If you’d like a bit of fresh flavor without adding more ingredients, finish the dish with a sprinkle of chopped fresh parsley or sliced green onions just before serving. To add vegetables directly to the slow cooker, tuck a layer of thinly sliced onions or a handful of sliced mushrooms under the pork chops before adding the sauce; they’ll cook down and melt into the juices. For a slightly crisper topping, transfer the cooked pork chops and stuffing to a baking dish, spoon some of the sauce around them, and run the dish under the broiler for 2 to 3 minutes to toast the top of the stuffing crust. Finally, if you’re cooking for a smaller household, this recipe halves easily: use 2 pork chops, half a box of stuffing, half the soup, and 1/2 cup broth, and cook in a smaller slow cooker to keep the proportions right