This slow cooker 3-ingredient Amish stuffing pork chops recipe is the kind of cozy, no-fuss comfort food that makes the whole house smell amazing. It reminds me of the simple, from-scratch style dishes you’d find at a church potluck or a neighbor’s Sunday supper—nothing fancy, just hearty, familiar flavors. My neighbor actually brought a version of this over one busy weeknight, and we literally scraped the pot clean. With just pork chops, boxed stuffing mix, and cream of soup, you get tender, fall-apart meat completely covered in fluffy, golden-brown herb stuffing that soaks up all those savory juices. It’s perfect for days when you’re juggling work, errands, and life, but still want a homemade dinner that feels like a hug.
Serve these slow cooker Amish stuffing pork chops straight from the crock, spooning that fluffy, golden stuffing right over the chops. They’re perfect with simple sides like steamed green beans, roasted carrots, or a quick bagged salad if you’re short on time. A scoop of mashed potatoes or buttered egg noodles on the side will soak up any extra sauce from the soup. If you want to stretch the meal for a crowd, add a pan of frozen dinner rolls or crusty bread so everyone can mop up the juices. A crisp apple salad or coleslaw also adds a nice fresh crunch against all the cozy, savory flavors.
Slow Cooker 3-Ingredient Amish Stuffing Pork ChopsServings: 4
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
Directions
Spray the inside of a 4- to 6-quart slow cooker with nonstick cooking spray for easier cleanup.
Lay the pork chops in a single layer on the bottom of the slow cooker. It’s okay if the edges overlap slightly, but try to keep them mostly flat so they cook evenly.
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 the pork chops will hydrate the stuffing.
Spoon the stuffing mixture evenly over the pork chops, spreading it all the way to the edges so the chops are completely covered. This helps keep the meat tender while the top of the stuffing gets fluffy and lightly crisp around the edges.
Cover the slow cooker with the lid and cook on LOW for 5 to 6 hours, or on HIGH for 2 1/2 to 3 hours, until the pork chops are tender and cooked through (they should reach at least 145°F internally).
Once done, the stuffing on top should be moist and fluffy with some golden, slightly crisp edges around the sides of the crock. Turn off the slow cooker and let everything rest for about 5 minutes so the juices settle.
To serve, carefully lift each pork chop out with a spatula and spoon a generous amount of the stuffing over the top. Serve straight from the slow cooker while hot and steamy.
Variations & Tips
For extra flavor without adding more ingredients, choose a strongly seasoned stuffing mix, like herb or savory chicken, and a cream soup that matches your taste (cream of mushroom for a deeper, earthy flavor or cream of celery for something lighter). If you need to stretch the meal, you can use 5 thinner pork chops instead of 4 thicker ones and keep the rest of the recipe the same—just check for doneness toward the earlier end of the cooking time. To keep the top of the stuffing a bit crisper, resist lifting the lid during cooking and let it go the full time so the edges can brown against the ceramic. You can also swap boneless pork loin chops for boneless pork sirloin chops; both work well as long as they’re about 1 inch thick. If you’re meal-prepping, you can assemble the raw pork chops and the stuffing-soup mixture in the slow cooker insert the night before, cover, refrigerate, then pop it into the base and start cooking the next day (add about 30 extra minutes to the cook time if starting from cold). For a slightly lighter version, use a reduced-fat cream soup and leaner pork chops, keeping in mind the texture will be a bit less rich but still comforting.
