My neighbor brought this over and we scraped the pot clean. It takes just 3 ingredients

Spray the inside of a 4- to 6-quart slow cooker with nonstick cooking spray for easier cleanup.

Lay the pork chops in a single layer on the bottom of the slow cooker. It’s okay if the edges overlap slightly, but try to keep them mostly flat so they cook evenly.

In a medium bowl, stir together the dry herb-seasoned stuffing mix and the can of cream of chicken soup. Do not add water or broth—the moisture from the soup and the pork chops will hydrate the stuffing.

Spoon the stuffing mixture evenly over the pork chops, spreading it all the way to the edges so the chops are completely covered. This helps keep the meat tender while the top of the stuffing gets fluffy and lightly crisp around the edges.

Cover the slow cooker with the lid and cook on LOW for 5 to 6 hours, or on HIGH for 2 1/2 to 3 hours, until the pork chops are tender and cooked through (they should reach at least 145°F internally).

Once done, the stuffing on top should be moist and fluffy with some golden, slightly crisp edges around the sides of the crock. Turn off the slow cooker and let everything rest for about 5 minutes so the juices settle.

To serve, carefully lift each pork chop out with a spatula and spoon a generous amount of the stuffing over the top. Serve straight from the slow cooker while hot and steamy.

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