This is one of those quietly brilliant recipes that feels like it came from a different era—because it did. My mom clipped a version of these slow cooker stuffed pork chops from a glossy magazine in the early seventies, when slow cookers were the new miracle on the counter. With only three main ingredients and almost no hands-on work, you get thick, bone-in chops stuffed with savory bread dressing, simmered until tender in their own creamy pan juices. It’s the kind of Sunday dinner that looks like you fussed for hours, but really lets you go live your life while the slow cooker does the heavy lifting.
Serve these stuffed pork chops straight from the slow cooker with a spoonful of the creamy pan juices over the top. They’re classic alongside buttered mashed potatoes or egg noodles to catch the sauce, plus a simple green vegetable—steamed green beans, roasted Brussels sprouts, or a crisp salad with a sharp vinaigrette to cut the richness. Warm dinner rolls or crusty bread are great for mopping up the juices, and if you want a true retro Sunday spread, add a fruit salad or a simple gelatin salad on the side.
Slow Cooker 3-Ingredient Stuffed Pork Chops
Servings: 4
Ingredients
4 thick-cut bone-in pork chops (about 1 to 1 1/4 inches thick, 8–10 oz each)
1 (6 oz) box seasoned stuffing mix (dry, poultry or herb flavored)
1 (10.5 oz) can condensed cream of mushroom soup (undiluted)
Directions
Prepare the stuffing: In a medium bowl, prepare the seasoned stuffing mix according to the package directions, using only water and any butter or oil it calls for. Stir with a fork until the bread is evenly moistened and fluffy. Let it cool for a few minutes so it’s easier to handle.
Cut a pocket in the chops: Place the pork chops on a cutting board. Using a sharp knife, carefully cut a deep horizontal slit in the side of each chop to form a pocket, stopping about 1/2 inch from the bone and edges so the stuffing stays inside. Do not cut all the way through.
Stuff the pork chops: Gently spoon the prepared stuffing into each pocket, packing it in with the back of a spoon or your fingers. Divide the stuffing as evenly as you can among the chops. If a little spills out, tuck it back in; it doesn’t need to be perfect.
Layer in the slow cooker: Lightly grease the insert of a 4- to 6-quart slow cooker. Spread 2 to 3 spoonfuls of the condensed cream of mushroom soup over the bottom of the crock to create a thin layer. Arrange the stuffed pork chops in a single layer, slightly overlapping if needed but keeping the stuffing side mostly facing up.
Add remaining soup: Spoon the remaining condensed cream of mushroom soup over and around the chops, letting some run down the sides. It will thin out as it cooks and turn into creamy pan juices that baste the meat.
Slow cook until tender: Cover and cook on LOW for 5 to 6 hours, or until the pork chops are very tender but still holding together and the stuffing is hot all the way through. If your chops are on the thinner side, begin checking around 4 1/2 hours; very thick chops may need the full 6 hours.
Rest and serve: Turn off the slow cooker and let the chops rest, covered, for 5 to 10 minutes so the juices settle slightly. Carefully lift the stuffed chops out with a wide spatula or tongs, supporting the stuffing side. Spoon some of the creamy pan juices over each chop to serve.
Variations & Tips
To keep this in the spirit of the original three-ingredient, almost-no-effort recipe, any tweaks should be simple and minimal. You can swap the cream of mushroom soup for cream of celery or cream of chicken for a slightly different flavor while keeping the same texture and ease. If you prefer a more pronounced herb note, choose an herb-seasoned stuffing mix; for a milder, old-fashioned flavor, a poultry-seasoned mix works well.
For a bit more color on top, you can quickly brown the pork chops in a lightly oiled skillet for 1 to 2 minutes per side before stuffing and slow cooking, but this is entirely optional and not part of the classic clipped recipe. If you have a larger slow cooker and want to stretch the meal, tuck a few extra spoonfuls of prepared stuffing around the chops in the bottom of the crock, understanding that this technically adds more stuffing but not more ingredient types.
Food safety tips: Use thick-cut chops so you can cut a deep pocket without slicing through, which helps the stuffing stay in place and heat evenly. Make sure the stuffing goes into the chops promptly after mixing and that the slow cooker is started right away; do not stuff the chops and let them sit at room temperature. Cook on LOW rather than HIGH for more even cooking, and ensure the internal temperature of the pork and stuffing reaches at least 145°F in the meat and 165°F in the center of the stuffing. Refrigerate leftovers within 2 hours in shallow containers, and reheat thoroughly before eating.