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.
Pork chop being sliced to form a stuffing pocket
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.
Stuffed pork chops arranged in a slow cooker before cooking
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.
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