The Play-by-Play
-
The Base: In a small bowl, whisk together the condensed soup and the sour cream until smooth. If it feels too thick, you can add a tiny splash of water or milk, but the pork will release its own juices, so don’t go overboard.
-
The Layering: Spread about half of that soup mixture onto the bottom of your slow cooker.
-
The Stuffing: Pour the dry stuffing mix over the soup layer. Don’t worry about preparing the stuffing according to the box instructions; the moisture from the other ingredients will do the work.
-
The Meat: Place your pork chops on top of the stuffing. Season them with a little extra black pepper (as seen in your photo).
-
The Finish: Top the chops with the remaining soup mixture, spreading it out to cover them. This keeps the meat from drying out during the long cook.
-
The Cook: Cover and cook on Low for 6 to 7 hours or on High for 3 to 4 hours. You’ll know it’s done when the pork is fork-tender and the stuffing has absorbed all those savory juices.
A Quick Pro-Tip
If you want that “nostalgia” flavor to really pop, add a half-teaspoon of dried sage or thyme to the soup mix. It makes the whole house smell like Thanksgiving in March.
