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.
Plated stuffed pork chop with creamy pan juices
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.
Pork chops lightly browned in a skillet before slow cooking
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.
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