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This is the pork chop recipe you make when you want dinner to feel like a hug but you have exactly zero energy left to cook one. Three ingredients, one crockpot, and a stuffing topping that turns golden and slightly crisp around the edges while the pork underneath goes completely fall-apart tender. It’s the kind of dinner that just gets eaten — no questions, no complaints, plate scraped clean.
Why You’ll Love It
Truly 3 ingredients — pork chops, boxed stuffing mix, and canned soup, no extra shopping list
Golden, crispy-edged stuffing — the Slow Cooker gives you that crisp edge without ever turning on the oven
Fall-apart tender pork — the soup and stuffing lock in moisture the whole cook time
Low-effort, high-payoff — five minutes of prep, then the Slow Cooker does the rest
Great for busy weeknights — comes together even on the days you have zero energy left to cook
Ingredient Notes
The pork chops — boneless, about an inch thick, though honestly I’ve used ones a little thinner when that’s what was in the fridge and just pulled them a touch earlier. Thinner chops cook faster, which sounds obvious written out like that but somehow I forget every single time and have to relearn it.
The stuffing mix — I go with an herb-seasoned one, the kind in the blue box, though a cornbread version has been on my mental “try it sometime” list forever and I still haven’t gotten around to it. Whatever’s in your pantry works. Don’t overthink the brand.
The soup — cream of chicken is my go-to, though cream of mushroom sneaks in when that’s what’s on the shelf. Honestly, I couldn’t even tell you with total confidence which one was in the pot the very first time I made this — might’ve been mushroom. The story’s gotten a little fuzzy in the retelling.
Ingredients
4 boneless pork chops, about an inch thick (give or take — I don’t measure with a ruler)
1 box (6 oz) herb-seasoned stuffing mix, dry
1 can (10.5 oz) cream of chicken soup, undiluted — don’t add water, trust the process here
Instructions
Give the inside of your crockpot a quick spray with nonstick spray — mostly so cleanup doesn’t become its own evening event later, because let’s be honest, nobody wants to scrub a Slow Cooker at 9pm.
Lay your pork chops down flat on the bottom. They can overlap a little at the edges, that’s fine, I’ve never had it cause a problem, though I do try to keep them mostly in one layer so everything cooks evenly-ish.
In a bowl, just stir together your dry stuffing mix and the can of soup — right out of the can, don’t dilute it, no broth, no water. I made that mistake exactly once, early on, added a splash of chicken broth because it felt like the stuffing “needed more moisture,” and ended up with something closer to soup-soaked mush than stuffing. Learn from me. The pork chops give off plenty of their own liquid as they cook — that’s the whole trick.
Spoon that mixture over the chops, spreading it out so it covers everything, all the way to the edges of the pot. This part matters more than it sounds like it would — it keeps the meat from drying out and gives you that crisped edge along the sides later.
Lid on. Low for 5 to 6 hours, or high if you’re in more of a hurry, 2 and a half to 3 hours. I am, personally, a low-and-slow person about most things in life, not just pork chops, so that’s usually my move — but there’ve been Thursdays where high was the only option and it still turned out fine.
Try not to lift the lid. I know. I know it’s hard, the smell alone will have you circling the kitchen by hour three, but every time you lift it you’re letting heat escape and it just takes longer, plus the top won’t crisp up the same. Pork’s done around 145°F, and the stuffing on top should look moist but not soggy, gold at the edges.
Let it sit five minutes with the lid off before you serve — I never do this the first time I make a recipe and always regret it, everything’s too hot to taste properly and you burn your tongue and then can’t taste the rest of dinner. Learn from that one too.
Variations
For a bigger crowd, five thinner chops work just as well as four thick ones — just check for doneness a little earlier since they cook faster.
Cream of celery soup is worth trying too if you want something lighter and less rich, though I haven’t tested that swap myself.
I’ve also done this with sirloin chops instead of loin chops when that’s what was on sale — worked out fine, no real difference I could point to.
Storage & Reheating
Leftovers go in the fridge, though I’ll be honest, this dish has a way of just not existing by day two in my house, so I don’t have a ton of practice with the storage side of things. When there has been extra, it kept fine covered in the fridge for a few days, reheated in the microwave with maybe a splash of milk stirred into the stuffing so it doesn’t dry out. I’ve forgotten a container of this in the back of the fridge before — behind the pickle jar, don’t ask — and it was still fine after about four days, though I wouldn’t push it much further than that.
Final Notes
I still couldn’t tell you exactly where this recipe first came from — it’s just “the pork chop thing” in our house now, no other name needed.
Good with mashed potatoes if you want something to catch the extra sauce, or just green beans if you’re trying to pretend the night was healthier than it was. It’s still the one that gets requested on repeat, no complaints yet.