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.
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.
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.
