Crockpotstuffedporkchops Recipes

CROCK POT PORK CHOP STUFFING

Steps:

• In a bowl mix stuffing and broth together and set aside.
• Place your pork chops in the bottom of your 6 qt slow cooker.
• Pour soup over your chops and spread evenly.
• Once stuffing has absorbed all of the chicken broth pour evenly on top.
• Cover with lid and cook on low for 4-6 hours

STUFFED PORK CHOPS

Steps:

• Preheat oven to 400 degrees F.
• Heat 1 tablespoon of oil in a large skillet over medium heat. Add leek and apple and saute 4 minutes, until tender and golden. Add oregano, rosemary, and salt and pepper, to taste, and stir to coat. Transfer mixture to a large bowl and add bread cubes and chicken broth. Mix well and set aside.
• Using a sharp knife, slice pockets into chops by slicing horizontally into the side, and almost through to the other side. Season the outside with salt and pepper. Stuff chops with apple mixture, allowing stuffing to overflow out of pockets.
• Heat remaining oil in a large skillet over medium-high heat. Add pork chops and sear on 1 side until browned, 3 to 4 minutes. Flip chops and transfer to oven to finish cooking for 8 to 10 minutes, or until cooked through.

STUFFED PORK CHOPS

Steps:

• Preheat the oven to 325 degrees F.
• Melt the butter in a large skillet over medium-high heat. Add the onions and saute until translucent, about 7 minutes. Remove the pan from the heat and stir in the breadcrumbs, salt, pepper and garlic powder. Stir in the beaten egg and parsley.
• To cut pockets into the pork chops, insert the point of a small sharp knife horizontally into the fat-covered edge. Move the knife back and forth to create a deep pocket about 1 1/2 inches wide.
• Fill the pocket of each chop with the breadcrumb mixture. Secure the openings with toothpicks.
• Place the flour in a shallow bowl. Dredge the stuffed chops lightly in the flour, shaking off the excess. Wipe out the skillet used previously for the stuffing and place it over medium-high heat. Add the oil and, when hot, add the chops. Sear over medium heat until lightly browned, about 3 minutes per side.
• Place a rack in a roasting or baking pan and add water, being careful not to cover the rack with water. Place the chops on the rack and cover the roaster with the lid or aluminum foil. Bake the chops for 1 hour. Let rest, remove the toothpicks and serve.

SLOW-COOKED PORK CHOPS & SCALLOPED POTATOES

Steps:

• Place potatoes in a 5- or 6-qt. slow cooker coated with cooking spray. In a large nonstick skillet, brown pork chops in oil in batches., Place chops over potatoes. Saute onions in drippings until tender; place over chops. Melt butter in skillet. Combine the flour, salt, pepper and broth until smooth. Stir into pan. Add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. , Pour sauce over onions. Cover and cook on low for 8-10 hours or until pork is tender. Skim fat and thicken cooking juices if desired.

CROCK POT STUFFED PORK CHOPS

Steps:

• Flatten pork chops thin using either a meat hammer or rolling pin. You don't need them like paper, but just stretched enough that you can fold them in half.
• Pour stuffing mix in a bowl and add water.
• When stuffing has soaked up the water, mold into small balls and lay on half of pork chop.
• Fold pork chop over stuffing, and carefully lift into crock.
• Continue stuffing the other chops the same way.
• When all the chops are in the crock, go around lifting open the chops and adding more stuffing until all the stuffing is used. use toothpicks to hold pork chop halves together.
• Season tops of chops with Creole Seasoning to taste.
• Pour Cream of Mushroom Soup over top.
• cook on low 6 - 8 hours until done.

CROCKPOT PORK CHOPS WITH STUFFING

Steps:

• Place pork chops in a greased 4-quart crockpot.
• Mix together the stuffing mix, water and soup. Spread this mixture over the chops.
• Cover and cook on HI heat for about 3 hours.