5. Add the crust to the filling: Evenly sprinkle the dry filling mixture over the top of the pork and sauce. Gently press the filling down with the back of a spoon to make contact with the liquid underneath. This will hydrate and bind the crust, creating a firm, casserole-like crust, and give the top a slightly more textured appearance.
6. Simmer: Cover the slow cooker with a lid and simmer for 5 to 6 hours or for about 2.5 to 3 hours on high heat. The pork should be tender and well-cooked (core temperature at least 63°C/140°F), and the filling should be moist in the center with a slightly firmer, bumpy outer layer.
7. Set aside and serve: Turn off the slow cooker and let the dish rest, covered, for about 5 to 10 minutes. This brief rest allows the filling to set slightly and makes serving easier. Using a wide spatula, scoop out each pork chop with a generous spoonful of filling and drizzle with the sauce from the bottom of the slow cooker, if desired.
Variations and Tips
To keep this recipe flexible, there are many easy ways to modify it without complicating the ingredient list. For a slightly lighter flavor, swap the cream of mushroom soup for cream of chicken or celery soup; each will add a different character while maintaining the same method. If you prefer bone-in pork chops, use them instead of boneless and add about 30 minutes to the cooking time on LOW power, checking for tenderness. You can also experiment with different filling mixtures—a cornbread filling will give the dish a sweeter, more Southern flavor, while a mixture rich in sage will introduce classic holiday flavors. For a fresh flavor without adding more ingredients, finish the dish with a sprinkle of chopped fresh parsley or sliced scallions just before serving. To add vegetables directly to the slow cooker, add a layer of thinly sliced onion or a handful of sliced mushrooms under the pork chops before adding the sauce; they will cook and melt into the sauce. For a slightly crispier crust, transfer the cooked pork chops and stuffing to an ovenproof dish, pour the sauce over them, and broil for 2 to 3 minutes to brown the top. If you’re cooking for a smaller family, this recipe can easily be split in two: use 2 pork chops, half the package of stuffing, half the soup, and ½ cup of broth, then cook in a smaller slow cooker to maintain the proper proportions.
