Crock Pot Stuffed Pork Chops Food

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 I

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a skillet, heat the oil and brown the pork chops. Place the pork chops in a baking dish.
• In a bowl, toss the bread cubes, melted butter, chicken broth, celery, onion, and poultry seasoning together. Put heaping mounds of the bread crumb mixture onto the pork chops.
• Combine the cream of mushroom soup with the water, and pour this mixture over the stuffing and pork chops.
• Cover and bake for 30 minutes.
• Uncover and continue baking for 10 minutes longer or until juices run clear. The meat thermometer should read 145 degrees F (63 degrees C).

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.

STUFFED PORK CHOPS

Steps:

• In a large skillet over medium heat, saute the mushrooms, onions and celery in butter until vegetables are tender. Add the tomato, marjoram, garlic salt and pepper; cook and stir for 5 minutes. Remove from the heat and stir in bread cubes. , Cut a large pocket in the side of each chop. Stuff mushroom mixture into pockets. Place chops in an ungreased shallow baking pan. Bake, uncovered, at 350° for 1 hour or meat is no longer pink.

SLOW-COOKER STUFFED PORK ROAST

Steps:

• To cut pork roast so that it can be filled and rolled, cut horizontally down length of pork about 1/2 inch from top of pork to within 3/4 inch of opposite side; open flat. Turn pork so you can cut other side. Repeat with other side of pork, cutting from the inside edge to the outer edge; open flat. If pork is thicker than 3/4 inch, cover pork with plastic wrap and pound until about 3/4-inch thickness. Remove plastic wrap.
• Heat 1 tablespoon of the oil in 12-inch nonstick skillet over medium-high heat. Cook garlic and mushrooms in oil, stirring frequently, until liquid has evaporated. Stir in spinach, bread crumbs and cheese.
• Spread mushroom mixture on inside surfaces of pork. Roll up pork; tie with kitchen twine. Heat remaining 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat. Cook pork in oil until brown on all sides. Place pork in 3 1/2- to 4-quart slow cooker. Sprinkle with salt.
• Cover and cook on low heat setting 6 to 7 hours or until pork is tender.

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.

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.

STUFFED PORK CHOPS

Steps:

• Cut up banana pepper, onion and pepperoni.
• Fry with about 3 or 4 T pepper juice.
• Cut a"pocket" in pork chops.
• Stuff with cheese and pepper/pepperoni/onion mix (If pork chops are not thick enough to stuff, you can layer all of the stuff on top and bake).
• Bake in 350 degree oven until done.

CROCK POT PORK CHOPS AND STUFFING

Steps:

• Place 2 cups warm water in bottom of crock pot.
• Place pork chops in crock pot.
• Sprinkle onion soup mix on top of pork chops.
• Pour stuffing mix on top and pour water on top of stuffing mix.
• Cook on High for 2 hours and then cook on low for about 4 more hours.
• Usually the stuffing comes out mushy and moist, just the way my family likes it.
• If you don't want to change temps while cooking, just cook on low for 6-8 hours.

VEGETABLE-STUFFED PORK CHOPS (CROCK POT)

Steps:

• Cut pocket into each pork chop, cutting from edge nearest bone.
• Lightly season pockets with salt and pepper to taste.
• Combine corn, onion, bell pepper, bread crumbs and rice in a large bowl.
• Stuff pork chops with vegetable-rice mixture.
• Secure along fat side with wooden toothpicks.
• Pour any remaining vegetable-rice mixture into slow cooker.
• Add stuffed pork chops to slow cooker.
• Moisten top of each pork chop with tomato sauce.
• Pour any remaining tomato sauce on top.
• Cover and cook on low 8 to 10 hours or until done.