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.
Stuffed pork chops served in a vintage-style slow cooker
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)
Three main ingredients arranged on a kitchen counter
Directions
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