Ingredients
Three simple ingredients. Choose them well.
4 thick-cut bone-in pork chops (about 1 to 1¼ inches thick, 8–10 oz each) – The star of the show. You need thick chops to hold the stuffing. Look for chops that are at least 1 inch thick – 1¼ inches is even better. Bone-in is essential; the bone adds flavor and helps the chop hold its shape. Center-cut rib chops or loin chops work best. Do not use thin chops (½ inch) – they will not hold the stuffing and will overcook.
1 (6 oz) box seasoned stuffing mix (dry, poultry or herb flavored) – The stuffing shortcut. Boxed stuffing mix is already seasoned with herbs, onions, celery, garlic, and spices. Poultry seasoning or herb flavor both work beautifully. Follow the package directions to prepare it – usually adding water and butter or oil. Stove Top is the classic brand. Do not use cornbread stuffing (the flavor is different). Do not use homemade stuffing (unless you want to make it from scratch – but then it is not a 3-ingredient recipe).
1 (10.5 oz) can condensed cream of mushroom soup (undiluted) – The sauce. Condensed cream of mushroom soup is thick and concentrated. Do not add water – you want it thick so it creates a rich, creamy sauce as it cooks. The soup adds mushroom flavor, creaminess, and savory depth. If you do not like mushrooms, cream of chicken soup works beautifully as a substitute.
That is it. Three ingredients. No extra salt (the stuffing and soup provide plenty). No pepper (add it at the table). No chopping. No complicated techniques.
Directions
Follow these simple steps for stuffed pork chops that will earn a permanent spot in your rotation.
Step 1 – Prepare the stuffing
In a medium bowl, prepare the seasoned stuffing mix according to the package directions. Use 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 is easier to handle.
Step 2 – Cut a pocket in each pork chop
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. Stop about ½ inch from the bone and edges so the stuffing stays inside.
Do not cut all the way through. You want a pocket, not two separate pieces.
Step 3 – Stuff the pork chops
Gently spoon the prepared stuffing into each pocket. Pack it in with the back of a spoon or your fingers.
Divide the stuffing as evenly as you can among the four chops.
If a little stuffing spills out, tuck it back in. It does not need to be perfect.
Step 4 – Layer in the slow cooker
Lightly grease the insert of a 4- to 6-quart slow cooker with nonstick spray or a little oil.
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 on top of the soup. If they overlap slightly because of the size of your slow cooker, that is fine. Keep the stuffing side mostly facing up.
Step 5 – Add the remaining soup
Spoon the remaining condensed cream of mushroom soup over and around the chops. Let some of the soup run down the sides.
The soup will thin out as it cooks and turn into creamy pan juices that baste the meat.
Step 6 – Slow cook until tender
Cover the slow cooker with the lid.
Cook on LOW for 5 to 6 hours.
The pork chops are ready when they are very tender but still holding together and the stuffing is hot all the way through.
If your chops are on the thinner side (1 inch), begin checking around 4½ hours. Very thick chops (1¼ inches) may need the full 6 hours.
Step 7 – Rest and serve
Turn off the slow cooker. 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 so it does not fall out.
Spoon some of the creamy pan juices from the bottom of the slow cooker over each chop to serve.
Then watch your family take their first bite and close their eyes in bliss.
Tips for Best Results
These small details separate a good stuffed pork chop from a great one.
Use thick, bone-in chops – This is the most important tip. Thin chops will not hold the stuffing. Boneless chops dry out more easily. Look for chops that are at least 1 inch thick with the bone in.
Do not cut all the way through – When cutting the pocket, stop about ½ inch from the bone and the opposite edge. A pocket with a hole will leak stuffing. If you accidentally cut through, do not worry – just toothpick the opening closed.
Let the stuffing cool before handling – Hot stuffing is difficult to handle and can burn your fingers. Let it cool for 5 to 10 minutes after preparing. The stuffing will also hold its shape better when cooled slightly.
Do not overstuff – A little stuffing goes a long way. Overstuffed chops may burst open during cooking. Use about ¼ cup of stuffing per chop (4 chops = one 6 oz box of stuffing mix).
Spread a thin layer of soup on the bottom – This prevents the chops from sticking to the slow cooker and adds flavor to the bottom of the chops. Do not skip this step.
Keep the stuffing side up – Arrange the chops with the stuffing pocket facing up. This prevents the stuffing from falling out and allows the soup to baste the meat, not the stuffing.
Do not add water to the soup – The condensed soup is meant to be mixed with water if you are making soup. Do not add water here. The soup will thin out naturally as the pork releases its juices.
Cook on LOW only – HIGH heat can make the pork chops tough and the stuffing dry. LOW heat gently cooks everything to tender perfection.
Check for doneness early – Slow cookers vary. Start checking at 4½ hours. The pork is done when it is tender and the juices run clear. The internal temperature should reach 145°F (63°C).
Support the stuffing when serving – The stuffing is delicate. Use a wide spatula to lift the chops. Support the stuffing side with your other hand or the spatula.
Creative Variations
Three ingredients is the starting point. Here is how to make this recipe your own.
Cream of Chicken Stuffed Pork Chops
Substitute cream of chicken soup for the cream of mushroom. The flavor is slightly different – milder, less earthy – but equally delicious. This is a good option if you do not like mushrooms.
Cheddar Broccoli Stuffed Pork Chops
Add ½ cup of finely chopped frozen broccoli (thawed and drained) and ¼ cup of shredded cheddar cheese to the prepared stuffing. Mix well before stuffing. The broccoli and cheese add color, texture, and flavor.
Apple and Sage Stuffed Pork Chops
Add ½ cup of finely diced apple (Granny Smith or Honeycrisp) and 1 teaspoon of dried sage to the prepared stuffing. The sweet, tart apple and earthy sage pair beautifully with pork.
Cranberry Walnut Stuffed Pork Chops
Add ¼ cup of dried cranberries and ¼ cup of chopped walnuts to the prepared stuffing. The sweet-tart cranberries and crunchy, nutty walnuts add texture and a holiday flavor profile.
Spicy Stuffed Pork Chops
Add ½ teaspoon of crushed red pepper flakes and ¼ cup of diced pickled jalapeños to the prepared stuffing. Use pepper jack cheese in the stuffing. The heat cuts through the richness.
Garlic and Herb Stuffed Pork Chops
Add 4 minced garlic cloves and 2 tablespoons of fresh chopped parsley to the prepared stuffing. The fresh garlic and herbs add bright, pungent flavor.
Bacon Cheddar Stuffed Pork Chops
Add ¼ cup of crumbled cooked bacon and ¼ cup of shredded cheddar cheese to the prepared stuffing. The smoky, salty bacon and sharp cheddar are a classic pairing.
French Onion Stuffed Pork Chops
Substitute cream of onion soup for the cream of mushroom. Add ¼ cup of caramelized onions to the prepared stuffing. The sweet, jammy onions add incredible depth.
Serving Suggestions
These stuffed pork chops are a complete meal. Here is how to serve them.
With the creamy pan juices – Spoon the juices from the bottom of the slow cooker over the chops. This is the simplest and best way to serve them.
With mashed potatoes – Creamy mashed potatoes soak up the pan juices beautifully. Serve the pork chop on a bed of potatoes with extra juice spooned over.
With roasted vegetables – Roasted Brussels sprouts, carrots, or green beans alongside the pork. The caramelized vegetables complement the rich, savory chops.
With egg noodles – Wide egg noodles tossed in butter and parsley. The noodles catch the pan juices perfectly.
With a simple green salad – A sharp vinaigrette cuts through the richness. Mixed greens, cherry tomatoes, and a lemony dressing.
With applesauce – The classic pork pairing. Serve a scoop of applesauce on the side. The sweet-tart applesauce balances the savory pork and stuffing.
With crusty bread – Warm, crusty bread for sopping up every last drop of those creamy pan juices.
For leftovers – The leftover stuffing and pork are delicious cold or reheated. Slice the pork and serve it over a salad, or reheat gently in the microwave.
Storage and Reheating
These stuffed pork chops make fantastic leftovers.
Refrigerator – Store leftover chops and pan juices together in an airtight container for up to 4 days. The stuffing may soften – this is normal.
Freezer – Freezing is not recommended. The texture of the pork and the stuffing will change when frozen and thawed. Make only what you will eat within a few days.
Reheating from fridge – The best method is gentle reheating. Place the chops and juices in a covered skillet over low heat for 8 to 10 minutes, turning once. The microwave works too – use 50% power in 60-second bursts. Add a splash of broth or water if the chops seem dry.
Do not overheat – Overheating will dry out the pork and make the stuffing mushy. Gentle heat is key.
The best leftover – Cold leftover stuffing straight from the fridge is unexpectedly delicious. The flavors have melded overnight. Do not tell anyone I told you.
Why Boxed Stuffing Works Perfectly Here
You might wonder why this recipe uses boxed stuffing mix instead of homemade stuffing.
Here is why.
Consistency – Boxed stuffing mix is made from uniform bread cubes that absorb liquid evenly. Homemade bread cubes can vary in size and dryness, leading to uneven stuffing.
Flavor – Seasoned stuffing mix is already flavored with a blend of herbs, onions, celery, garlic, and spices. It is designed to be savory and balanced. No need to measure individual spices.
Ease – Just add water and butter (or oil). No drying bread overnight. No chopping celery and onions. No measuring herbs.
Reliability – Boxed stuffing works the same way every time. You know exactly what you are getting.
The texture is perfect – Boxed stuffing becomes fluffy and moist when prepared correctly. It holds its shape in the pork chop pocket without becoming dense or gummy.
If you prefer homemade stuffing, you can certainly make it. Use about 2 cups of prepared homemade stuffing. But for a 3-ingredient recipe? The box is the way to go.
Why Bone-In, Thick-Cut Chops Matter
You might be tempted to use boneless or thin pork chops for this recipe.
Do not.
Here is why.
The bone adds flavor – Bone-in pork chops have more flavor than boneless. The bone marrow and connective tissue add richness to the meat and the pan juices.
The bone helps hold the stuffing – The bone acts as a natural barrier, keeping the stuffing inside the pocket. Boneless chops are more likely to burst open.
Thick chops stay moist – Thin chops (½ inch) cook quickly and dry out easily. Thick chops (1 to 1¼ inches) have more margin for error. They stay juicy and tender even after hours in the slow cooker.
The pocket needs depth – You cannot cut a deep pocket into a thin chop. The pocket would go all the way through. Thick chops give you room to stuff.
If you can only find boneless chops, use the thickest ones you can find (at least 1 inch). Reduce the cook time slightly (check at 4 hours). But bone-in is strongly preferred.
Frequently Asked Questions
Can I use boneless pork chops?
Yes, but use thick boneless chops (at least 1 inch) and reduce the cook time slightly. Check for doneness at 4 hours. The stuffing may be more likely to fall out.
Can I use a different flavor of stuffing mix?
Yes. Cornbread stuffing, savory herb, or turkey stuffing all work. Avoid stuffing mixes with large pieces of dried fruit (some apple and sage mixes are fine).
Can I use cream of chicken soup instead of mushroom?
Yes. Cream of chicken soup works beautifully. The flavor will be slightly different – milder, less earthy – but equally delicious.
Can I add water to the soup?
No. The condensed soup is meant to be mixed with water if you are making soup. Do not add water here. The soup will thin out naturally as the pork releases its juices.
My pork chops are dry. What went wrong?
Two possibilities. First, you may have used thin chops. Second, you may have overcooked them. Next time, use thicker chops and check for doneness at 4½ hours.
My stuffing fell out. What went wrong?
Your pocket may have been cut too close to the edge, or the chops may have been moved too aggressively. Next time, stop ½ inch from the bone and edges. Use a wide spatula to lift the chops.
Can I add vegetables to the slow cooker?
Absolutely. Add sliced onions, mushrooms, or carrots to the bottom of the slow cooker before adding the chops. The vegetables will cook in the pan juices and become tender and flavorful.
Can I double this recipe?
Only if your slow cooker is large enough to hold 8 pork chops in a single layer. A standard 6-quart slow cooker can typically hold 4 to 6 chops. Use two slow cookers or make two batches.
Can I make this in the oven instead of a slow cooker?
Yes. Prepare the stuffed chops as directed. Place them in a greased baking dish. Spread the soup over the top. Cover with foil. Bake at 350°F for 45 to 60 minutes, until the pork is tender and cooked through.
Is this recipe gluten-free?
Not as written. Boxed stuffing mix contains gluten. Cream of mushroom soup often contains gluten (from thickeners). Use gluten-free stuffing mix and gluten-free cream of mushroom soup for a gluten-free version.
Final Thoughts
Some recipes are complicated because they are trying to impress.
This recipe is simple because it knows it does not need to try.
Three ingredients. A slow cooker. Five to six hours of patience. That is all it takes to create stuffed pork chops that are juicy, tender, and packed with flavor.
The pork chops cook low and slow, staying moist and delicious. The stuffing is fluffy and herby, soaking up the creamy pan juices. The cream of mushroom soup transforms into a rich, silky sauce that begs to be spooned over the top.
This is the recipe you make on a Sunday afternoon when you want the house to smell amazing. The recipe you serve to company when you want to impress without stress. The recipe you make when you want to feed your family something special with almost no effort.
Serve them with mashed potatoes and a vegetable. Serve them with egg noodles and a salad. Serve them with crusty bread to soak up every drop of that creamy sauce.
However you serve them, serve them with love.
Because that is what this food is – love, stuffed into a pork chop and slow-cooked until perfect.
Now go get those pork chops.
Your slow cooker is waiting.