January potluck nostalgia: dump in boxed stuffing and 3 more things and watch everyone ask what’s going on in that crock.

4 bone-in or boneless pork chops, about 1-inch thick
1 (6 oz) box stuffing mix (such as chicken or herb flavor)
1 1/2 cups chicken broth (or water, if preferred)
1 (10.5 oz) can cream of mushroom or cream of chicken soup

Spray the inside of your slow cooker lightly with nonstick cooking spray or rub with a little oil to help with cleanup.

In a medium bowl, stir together the dry stuffing mix and chicken broth until the liquid is mostly absorbed and the stuffing is evenly moistened.

Spread the moistened stuffing mixture evenly in the bottom of the slow cooker, creating a “bed” for the chops.

Season the pork chops on both sides with a little salt and pepper (optional, but recommended), then lay them in a single layer on top of the stuffing.

In a small bowl, whisk or stir the canned soup until smooth. Spoon or pour the soup evenly over the pork chops, trying to cover as much of the meat as possible. Some will drip down into the stuffing—that’s what you want.

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

Once done, use a spatula or large spoon to carefully scoop out a pork chop along with some of the stuffing underneath. The stuffing will be very soft and flavorful from the pork drippings and soup.

Taste and adjust seasoning at the table with a little extra salt and pepper if needed. Let the dish sit for about 5 minutes before serving so the stuffing can settle slightly.

• Picky-eater friendly: If mushrooms are a no-go for your crew, use cream of chicken or cream of celery soup instead. You can also choose a milder stuffing flavor, like plain chicken, instead of herb or savory blends. • Extra veggies: To sneak in some vegetables, scatter a layer of thinly sliced carrots, celery, or onions over the stuffing before adding the pork chops. Frozen mixed vegetables can also be stirred into the stuffing before cooking. • Cheesy twist: About 15–20 minutes before serving, sprinkle shredded cheddar, mozzarella, or a blend over the top of the pork chops and soup layer. Cover and let it melt for a cheesy, casserole-style finish. • Apple & pork version: For a slightly sweet, fall-inspired dish, tuck a few thinly sliced apples (like Honeycrisp or Gala) in with the stuffing. The apples soften and pair beautifully with the pork. • Gravy-style sauce: If your family likes extra “gravy,” stir an additional 1/4–1/2 cup of broth into the soup before pouring it over the chops. This will create more sauce to drizzle over the pork and stuffing. • Make-ahead tip: You can mix the stuffing and broth and season the pork chops the night before. Store them separately in the fridge, then in the morning, add everything to the slow cooker, top with soup, and turn it on before you head out. • Thicker stuffing: If you prefer a drier, more defined stuffing texture, start with just 1 1/4 cups broth and add a splash more only if the mixture seems too dry. Every brand of stuffing absorbs liquid a bit differently, so you can adjust to your family’s liking.