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An unapologetically cozy meal for when you just can’t with dinner decisions anymore
Some meals feel like a warm blanket and a sigh of relief at the end of a long day. This one? This is that.
My mom used to make something like this when I was a kid — not always with pork chops, sometimes it was leftover turkey or even chicken thighs — but the idea was the same: meat + stuffing + creamy something = instant comfort. And while the original probably involved a casserole dish and a hot oven, this version leans into modern life with a little help from the slow cooker.
It’s the kind of meal you start mid-morning, forget about, and then — bam — it’s 5:00 p.m., your house smells amazing, and you remember you’re a genius for putting dinner on autopilot.
What Makes This Worth Making (Again and Again)
Honestly, it’s the kind of thing you might scroll past because it sounds too simple. But I swear — it’s magic. Here’s why:
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Only four ingredients. Four. You might already have them.
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Slow cooker = hands off. No browning, no babysitting.
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Stuffing crust. Need I say more?
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It’s comfort food without the prep meltdown.
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Tastes like a holiday dinner… on a Tuesday.
This is food for when you need something guaranteed to work, and to work hard — with very little effort from you.
Ingredients You’ll Need
(and a few notes if you’re working with what’s in the pantry)
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4 boneless pork chops
About 1-inch thick, ideally. If they’re thinner, just shave a little time off the cook. Bone-in works too — they’ll need more time, but they add flavor. -
1 (6 oz) box seasoned stuffing mix
Any classic herb stuffing mix will do. Sage-heavy? Great. Cornbread-style? A little sweeter, but delicious. -
1 (10.5 oz) can condensed cream of mushroom soup
If mushroom isn’t your thing, cream of chicken or celery totally works. Think of it as the glue that makes everything cozy. -
1 cup low-sodium chicken broth
Helps hydrate the stuffing and thin out the soup a bit. You could use water in a pinch, but broth brings the flavor.
That’s it. That’s the list. No chopping, no searing, no wondering where you left the thyme sprigs.
Let’s Make It (Slow Cooker Style)
Grab your slow cooker and get comfy. Here’s how dinner practically makes itself:
1. Prep your slow cooker
Lightly grease the insert with a little oil or nonstick spray. It’s not glamorous, but it saves you from scrubbing out baked-on bits later — and future you will be grateful.
2. Season and arrange the pork
Pat the pork chops dry with paper towels and give them just a bit of salt and pepper. Not too much — the soup and stuffing bring their own seasoning game. Lay them in the slow cooker in a single-ish layer. Overlapping a little is fine, but don’t stack them like Jenga blocks.
3. Mix your “sauce”
In a bowl, whisk together the cream of mushroom soup and chicken broth until it’s smooth-ish. Doesn’t have to be perfect. This mixture is what keeps everything juicy and flavorful.
4. Pour it all in
Gently pour that sauce mix over the pork chops. Try to coat each chop, but don’t stress if it’s not completely even. It’ll all come together.
5. Add the stuffing topping
Sprinkle the dry stuffing mix evenly across the top. You don’t need to stir it in — just press it down slightly with the back of a spoon so the bottom layer touches the sauce. That’s where the magic happens: the bottom hydrates and gets soft and cozy, while the top stays a little craggy and textured. It’s like stuffing meets casserole meets genius.
6. Cook low and slow
Pop the lid on and cook on LOW for 5 to 6 hours or HIGH for 2½ to 3 hours. The pork should be fork-tender (or at least 145°F inside if you’re a thermometer person), and the stuffing should be moist underneath with a crispier top.
7. Rest and serve
Let the whole thing sit with the lid on for 5–10 minutes after cooking. This little pause helps everything set up just enough so it serves easily — especially the stuffing crust.
Grab a big spatula and serve each chop with a generous scoop of the stuffing and some of that glorious sauce from the bottom.
Variations (In Case You Like to Play)
This recipe is pretty chill — it won’t mind if you tweak it a bit:
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Change the soup. Cream of chicken? Lighter. Cream of celery? Brighter. You do you.
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Try cornbread stuffing. A little sweeter, a little more Southern — amazing with pork.
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Add veggies. Thinly sliced onions or mushrooms under the pork chops melt into the sauce like they were always meant to be there.
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Bone-in pork chops? Add 30 more minutes on LOW. Watch for tenderness.
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Want a crunchy top? Transfer to a baking dish and broil for 2–3 minutes. Worth it.
Cooking for two? Halve the recipe. Two pork chops, half the soup and broth, half the stuffing. Use a smaller slow cooker if you’ve got one so things don’t dry out.
What to Serve with This (Besides a Happy Sigh)
This dish is rich and savory and basically screams for sides. Here’s what pairs perfectly:
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Mashed potatoes or buttered noodles. Both are perfect vehicles for that creamy sauce.
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Roasted Brussels sprouts or green beans. Something green, something snappy.
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A crisp salad. Think vinegar-based dressing — it cuts through the richness.
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Applesauce or roasted apples. A little sweet with the savory = classic comfort.
If you’re feeding a crowd? Warm dinner rolls or crusty bread to mop up the sauce. No one complains.
Friendly Goodbye (and a Forkful of Gratitude)
There’s something kind of beautiful about a dish that asks so little but gives so much. It doesn’t need a ton of ingredients or fancy steps. It just works — every time — and it makes the kitchen feel like the coziest room in the house.
If you make this and it brings some peace to your busy evening, I’d love to hear about it. Or if you put your own spin on it (bacon? spicy sausage? dried cranberries?), come back and share — I’m always up for a good kitchen swap story.
Until then — keep things simple, keep things comforting, and never underestimate the power of stuffing mix. 💛
4-Ingredient Slow Cooker Pork Chops with Stuffing Crust
Ingredients
- 4 boneless pork chops about 1-inch thick (1½–2 lbs total)
- 1 box seasoned stuffing mix 6-ounce box, such as herb-seasoned
- 1 can condensed cream of mushroom soup 10.5 ounces
- 1 cup low-sodium chicken broth
Instructions
- Lightly grease the bottom and sides of a 4- to 6-quart slow cooker with oil or nonstick spray.
- Pat pork chops dry and season lightly with salt and pepper if desired. Place them in a single layer in the slow cooker.
- In a medium bowl, whisk together the condensed cream of mushroom soup and chicken broth until smooth.
- Pour the soup mixture evenly over the pork chops in the slow cooker.
- Sprinkle the dry stuffing mix over the top, then gently press it down with the back of a spoon to make contact with the liquid underneath.
- Cover and cook on LOW for 5–6 hours or HIGH for 2½–3 hours, until pork is tender and cooked through and stuffing is set.
- Let rest for 5–10 minutes before serving to allow the stuffing to set. Serve with sauce from the bottom of the slow cooker if desired.
Notes
Nutrition