Directions
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.
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.
