use 5 thinner pork chops instead of 4 thicker ones and keep the rest of the recipe the same—just check for doneness toward the earlier end of the cooking time.
To keep the top of the stuffing a bit crisper, resist lifting the lid during cooking and let it go the full time so the edges can brown against the ceramic. You can also swap boneless pork loin chops for boneless pork sirloin chops; both work well as long as they’re about 1 inch thick.
If you’re meal-prepping, you can assemble the raw pork chops and the stuffing-soup mixture in the slow cooker insert the night before, cover, refrigerate, then pop it into the base and start cooking the next day (add about 30 extra minutes to the cook time if starting from cold). For a slightly lighter version, use a reduced-fat
