Variations & Tips
To keep this recipe flexible, there are plenty of easy ways to adapt it without complicating the ingredient list. For a slightly lighter flavor, swap the cream of mushroom soup for cream of chicken or cream of celery; each will nudge the dish in a different direction while keeping the same method. If you prefer bone-in pork chops, use them in place of boneless and add about 30 minutes to the cook time on LOW, checking for tenderness. You can also play with different stuffing mixes—cornbread stuffing will give a sweeter, more Southern-style profile, while a sage-heavy mix leans into classic holiday flavors.If you’d like a bit of fresh flavor without adding more ingredients, finish the dish with a sprinkle of chopped fresh parsley or sliced green onions just before serving. To add vegetables directly to the slow cooker, tuck a layer of thinly sliced onions or a handful of sliced mushrooms under the pork chops before adding the sauce; they’ll cook down and melt into the juices. For a slightly crisper topping, transfer the cooked pork chops and stuffing to a baking dish, spoon some of the sauce around them, and run the dish under the broiler for 2 to 3 minutes to toast the top of the stuffing crust. Finally, if you’re cooking for a smaller household, this recipe halves easily: use 2 pork chops, half a box of stuffing, half the soup, and 1/2 cup broth, and cook in a smaller slow cooker to keep the proportions right.
