Comfort Classic: Just 4 ingredients. The stuffing absorbs all the savory juices from the chops for the perfect one-pot meal.
If you want to lean into the comfort-food vibe, add a side of applesauce or roasted carrots for a little sweetness. On extra-hungry nights, I’ll throw a bag of frozen mixed veggies in the microwave and call it good—dinner still feels complete, but I don’t have to dirty another pan.
4-Ingredient Slow Cooker Pork Chops and Stuffing
Servings: 4 servings
Ingredients
4 boneless pork chops (about 1 to 1 1/2 pounds total, 3/4–1 inch thick)
1 (6-ounce) box stuffing mix (such as Stove Top), any flavor
1 (10.5-ounce) can condensed cream of mushroom soup
1 cup low-sodium chicken broth
Directions
Spray the inside of your slow cooker with nonstick cooking spray (or lightly grease it) to make cleanup easier.
Lay the pork chops in a single layer on the bottom of the slow cooker. It’s okay if they overlap slightly, but try to keep them mostly flat so they cook evenly.
In a medium bowl, whisk together the condensed cream of mushroom soup and chicken broth until smooth and well combined.
Pour about half of the soup mixture evenly over the pork chops, making sure each chop gets some of the liquid.
Sprinkle the dry stuffing mix evenly over the top of the pork chops and sauce. Don’t stir—just let it sit on top like a layer.
Drizzle the remaining soup mixture over the stuffing as evenly as you can. Use the back of a spoon to gently press the stuffing down so it’s lightly moistened, but don’t pack it too tightly.
Cover and cook on LOW for 5–6 hours, or on HIGH for 2 1/2–3 hours, until the pork chops are tender and cooked through and the stuffing is soft and set. Cooking time can vary a bit depending on your slow cooker and the thickness of the chops.
Once done, taste the stuffing and add salt and pepper if needed. Serve the pork chops topped with a big scoop of the stuffing and a spoonful of the sauce from the bottom of the slow cooker.
Variations & Tips
• Cream soup swap: You can use cream of chicken or cream of celery soup instead of cream of mushroom if that’s what you have on hand or your family prefers.
• Bone-in pork chops: Bone-in chops work too; just make sure they’re not too thin so they don’t dry out. Thicker chops may need a little extra time on LOW.
• Extra veggies: For a one-pot meal, scatter 1–2 cups of sliced mushrooms, onions, or frozen mixed vegetables over the pork chops before adding the stuffing. They’ll cook down and blend into the sauce.
• Herb boost: If you like stronger flavors, sprinkle in some dried thyme, rosemary, or poultry seasoning into the soup mixture or over the stuffing before cooking.
• Make-ahead tip: You can assemble everything in the slow cooker insert the night before (except turning it on!), cover, and refrigerate. In the morning, pop the insert into the base, turn the slow cooker on LOW, and head out the door.
• Texture tip: If you like your stuffing a bit drier on top, crack the lid open for the last 20–30 minutes of cooking to let some steam escape. For extra moisture, add an additional 1/4 cup broth if the stuffing looks too dry halfway through.
• Lighter version: Use reduced-fat cream soup and leaner pork chops, and serve with a big salad or extra veggies to keep things more balanced without losing that cozy, comfort-food feel.
