SLOW-COOKER PORK CHOPS WITH VEGETABLE MEDLEY
Succulent slow-cooked pork and vegetables make a simple, hearty supper for four.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 3h30m
Yield 4
Number Of Ingredients 9
Steps:
- In very small bowl, mix salt and garlic-pepper blend. Sprinkle half of seasoning mixture over pork. In 12-inch skillet, heat 1 tablespoon of the oil over medium-high heat. Cook pork chops in oil about 4 minutes, turning once, just until browned.
- Spray 4- to 5-quart slow cooker with cooking spray. Place pork chops in slow cooker; top with carrots, potatoes and onion.
- Cover, cook on Low heat setting 3 to 4 hours.
- In medium bowl, mix squash, basil, remaining 1 tablespoon oil and remaining half of seasoning mixture; spoon on top of vegetable mixture in slow cooker. Increase heat setting to High. Cover; cook 10 to 15 minutes longer or until squash is crisp-tender.
Nutrition Facts : Calories 390, Carbohydrate 37 g, Cholesterol 65 mg, Fat 1 1/2, Fiber 5 g, Protein 27 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 590 mg, Sugar 5 g, TransFat 0 g
VEGETABLE-STUFFED PORK CHOPS (CROCK POT)
Taken from the "All New Slow cooker" cookbook. Haven't tried it yet, just putting it here for safe keeping until I do!
Provided by jonesies
Categories Pork
Time 8h20m
Yield 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 595.4, Fat 23.1, SaturatedFat 8.1, Cholesterol 68.8, Sodium 574, Carbohydrate 72.4, Fiber 6.2, Sugar 9, Protein 28
CROCK POT STUFFED PORK CHOPS
My husband wanted stuffed pork chops for dinner, but I had plans to use my oven. So I came up with a way to make them in my crock pot. I have an OVAL-shaped crock, and this worked well.
Provided by Skipps Kitchen
Categories Pork
Time 6h15m
Yield 4 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 516, Fat 18.8, SaturatedFat 5.9, Cholesterol 124.4, Sodium 1224.5, Carbohydrate 37.6, Fiber 1.4, Sugar 4.6, Protein 45.8
STUFFED PORK CHOPS I
I got this recipe from a friend and it is awesome! When I want comfort food, this is the one that I turn to. My husband loves it too! We love the stuffing so much I usually double the recipe for the bread crumb mixture, leave everything else the same. For the bread cubes, French bread works best, not sourdough.
Provided by Tina
Categories Main Dish Recipes Pork Pork Chop Recipes Stuffed
Time 1h
Yield 4
Number Of Ingredients 10
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).
Nutrition Facts : Calories 414.3 calories, Carbohydrate 19.1 g, Cholesterol 67.4 mg, Fat 29.9 g, Fiber 0.8 g, Protein 17.2 g, SaturatedFat 11.9 g, Sodium 776.5 mg, Sugar 2.6 g
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