My neighbor brought this over and we scraped the pot clean. It takes just 3 ingredients to make this comfort food masterpiece.

 Yield: 4 servings

Prep time: 10 minutes
Cook time: 5–6 hours on LOW or 2½–3 hours on HIGH
Equipment: 4- to 6-quart slow cooker

Ingredients

• 4 boneless pork chops, about 1-inch thick

• 1 (6-ounce) box dry herb-seasoned stuffing mix

• 1 (10.5-ounce) can cream of chicken soup (or cream of mushroom), undiluted

• Nonstick cooking spray (for the slow cooker)

Instructions

1. Prepare the slow cooker

Spray the inside of the slow cooker insert with nonstick cooking spray for easier cleanup.

2. Add the pork chops

Lay the pork chops in a single layer on the bottom of the slow cooker. Slight overlapping at the edges is fine, but keep them mostly flat so they cook evenly.

3. Make the stuffing mixture

In a medium bowl, stir together the dry herb-seasoned stuffing mix and the can of cream of chicken soup. Do not add water or broth – the moisture from the soup and pork chops will hydrate the stuffing.

4. Cover the chops

Spoon the stuffing mixture evenly over the pork chops, spreading it all the way to the edges. The chops should be completely covered – this keeps the meat tender while the stuffing becomes fluffy.

5. Cook

Cover the slow cooker with the lid and cook:

• LOW: 5 to 6 hours, or

• HIGH: 2½ to 3 hours

The pork chops are done when tender and cooked through (internal temperature of at least 145°F). The stuffing on top should be moist and fluffy, with golden, slightly crisp edges around the sides of the crock.

6. Rest and serve

Turn off the slow cooker and let everything rest for about 5 minutes so the juices settle. Carefully lift each pork chop out with a spatula and spoon a generous amount of stuffing over the top. Serve hot and steamy straight from the crock.

Serving Suggestions

Pair with steamed green beans, roasted carrots, a quick bagged salad, mashed potatoes, or buttered egg noodles. For a crowd, add frozen dinner rolls or crusty bread to mop up the juices. A crisp apple salad or coleslaw adds a nice fresh crunch.

Variations & Tips

• Choose your flavors – A strongly seasoned stuffing mix (herb or savory chicken) works best. Use cream of mushroom for a deeper, earthy flavor or cream of celery for something lighter.

• Stretch the meal – Use 5 thinner pork chops instead of 4 thicker ones; check for doneness toward the earlier end of the cooking time.

• Keep the top crisp – Resist lifting the lid during cooking so the edges can brown against the ceramic.

• Swap cuts – Boneless pork sirloin chops work just as well, as long as they’re about 1 inch thick.

• Meal prep – Assemble raw pork chops and the stuffing-soup mixture in the slow cooker insert the night before, cover, and refrigerate. The next day, add about 30 extra minutes to the cook time if starting from cold.

• Lighter version – Use reduced-fat cream soup and leaner pork chops. The texture will be slightly less rich but still comforting.

Why This Recipe Works

With just three ingredients, you get tender, fall-apart pork chops covered in fluffy, golden-brown herb stuffing that soaks up all the savory juices. It’s no-fuss comfort food perfect for busy weeknights.