10.75 oz can condensed cream of chicken soup (low-sodium recommended)
2cupschicken stockdivided (see NOTES)
1envelopecountry-style gravy or chicken gravy
Heat a large skillet over medium-high heat. Add the oil. Brown the pork chops on both sides; remove from pan and set aside.
Deglaze pan with 1/2 cup of the stock.
In a large bowl, mix the stuffing mix, veggies and 1 cup of the chicken stock. Place in a 5-7 quart slow cooker. Lay the pork chops on top and drizzle the liquid from the skillet over the top.
In a small bowl, mix the soup, gravy mix and the remaining 1/2 cup of the stock. Spread over the pork chops.
Cover and cook on low 5-6 hours, high 3-5 hours. Times are approximate as all cookers cook differently. Check for doneness at MINIMUM time.
This is the amount of stock I used and I got a very soft stuffing texture. If you like your stuffing to be a little more firm, reduce it to 1 cup TOTAL. More can be added during cooking if it's too dry.