Stuffed Pork Chops Slow Cooker 3-Ingredient. This easy slow cooker recipe uses just three simple ingredients to make juicy, tender pork chops stuffed with savory bread dressing and smothered in creamy mushroom sauce — a true comfort meal that cooks itself!
This recipe is one of those special ones that feels like it came from a long time ago — because it really did! My mom cut this slow cooker stuffed pork chops recipe out of a shiny magazine back in the early 1970s, when slow cookers were the coolest new kitchen gadget everyone wanted. You only need three main ingredients and barely any work, and you end up with thick, juicy pork chops stuffed with yummy bread dressing, all cooked in their own rich, creamy sauce. It looks like you spent all day in the kitchen — but really, the slow cooker did almost everything while you went about your day!
Servings: 4
Ingredients
- 4 thick bone-in pork chops (about 1 to 1¼ inches thick, 8–10 oz each)
- 1 box (6 oz) seasoned stuffing mix, dry — poultry or herb flavor works great
- 1 can (10.5 oz) condensed cream of mushroom soup, do not add water
Stuffed Pork Chops: Directions
- Make the stuffing — Pour the stuffing mix into a medium bowl and follow the directions on the box, adding only the water and butter it asks for. Mix it with a fork until everything is soft and fluffy. Let it sit for a few minutes to cool down so it is easier to handle.
- Cut a pocket in each chop — Lay your pork chops flat on a cutting board. Use a sharp knife to carefully cut a deep slit in the side of each chop, like you are making a little pocket. Stop about half an inch before you reach the bone and the edges, so the stuffing does not fall out. Do not cut all the way through.
- Fill the chops with stuffing — Use a spoon to scoop the stuffing into each pocket. Press it in gently with the back of the spoon or your fingers. Try to put the same amount in each chop. If a little bit falls out, just push it back in — it does not have to look perfect!
- Set up the slow cooker — Lightly grease the inside of a 4 to 6 quart slow cooker. Drop 2 or 3 big spoonfuls of the cream of mushroom soup on the bottom and spread it around. Then place the stuffed pork chops in one layer, stuffing side facing up. It is okay if they overlap a little bit.
- Add the rest of the soup — Spoon the leftover cream of mushroom soup over the top of the chops and around the sides. Do not worry about spreading it perfectly — it will melt down as it cooks and turn into a delicious creamy sauce that keeps the meat juicy.
- Cook low and slow — Put the lid on and cook on LOW for 5 to 6 hours. The chops are done when they are very soft and the stuffing inside is hot all the way through. If your chops are a little thinner, check them around 4½ hours. Thicker chops might need the full 6 hours.
- Rest and serve — Turn off the slow cooker and leave the lid on for 5 to 10 minutes so the juices settle. Then carefully lift each chop out using a wide spatula, making sure to support the stuffing side so it does not fall out. Spoon some of that warm, creamy sauce right over the top before serving.
Serving Tip: These chops taste amazing with buttery mashed potatoes, egg noodles, or steamed green beans. Grab some warm dinner rolls to soak up all that yummy sauce!