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

• 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.