The gravy it makes is so delicious, so I definitely recommend serving the pork chops with mashed potatoes, or even rice would be great, too.Try to look for the thicker-cut bone-in pork chops for this idea, as they are hearty and will hold up well in the slow cooker.Check to make sure pork chops are about 150 degrees.Hip Recipe Tips for these smothered Crock-Pot pork chops: Uncover stuffing for last 7 minutes or so to crisp the stuffing up if desired. You can also brush some butter on top of the stuffing at the end of each pork chop. Melt a tablespoon or two of butter and brush butter on top of stuffing. Place the remaining stuffing into your prepared oven safe dish and pack it down. We lean our stuffed chops around the edges of a 13x9 pan. Stand pork chops up so the stuffing is facing upwards. Season the outside of the pork chops with salt and pepper. How you stuff the pork chops are up to you! Depending on the size of your pork chops you should be able to fit anywhere from ¼ to ½ of a cup of stuffing in each pork chop pocket. Bring your pork chops over to your work surface. Cook until starting to brown and tender, between 7 and 10 minutes. Once melted, add the chopped pancetta (or whichever you are using), onion, celery and carrots. Place skillet, with butter, over medium heat. Place a large, heat resistant bowl on your counter. Prepare a small-ish oven safe dish with a lid with cooking spray and set aside.
Prepare a rimmed baking sheet, ideally a 13x9 inch pan, with tinfoil and baking spray. Uncover stuffing for last 7 minutes or so to crisp the stuffing up or add some cheese, if desired.Ĭheck to make sure pork chops are about 150 degrees. You can also brush some butter on top of the stuffing at the end of each pork chop, I do! How you stuff the pork chops are up to you!ĭepending on the size of your pork chops you should be able to fit anywhere from ¼ to ½ of a cup of stuffing in each pork chop pocket. Once melted, add the chopped bacon ham or pancetta, onion, celery and carrots.Ĭook until starting to brown and tender, between 7 and 10 minutes.ĭump stuffing into the large bowl on your counter.īring your pork chops over to your work surface. You will be dumping all of the skillet contents in to it as you go. Remove from skillet and set aside on a plate lined with paper towel. In a large skillet, over medium heat, pour oil and wait until it shimmers or until a drop of water flicked in it dances.Īdd pork chops and brown, between 2 and 3 minutes per side. We try to stuff as much as possible inside the pork chop. Ideally, find a location where there is no fat to make your pocket.Ĭut into the pork chop as deep as possible without cutting through the opposite side. Next, cut a small pocket through the side of each pork chop. The cuts should be no more than ½ an inch deep. This stops the pork chops from curling.Ĭut every 1 ½ to 2 inches along that edge. Wash and cut slices into the side of the pork chop with fat on the edge.
Stuffed Pork Chops and Stuffing are delicious and come with their own side dish! Stuffing fans need to have a look at this easy and delicious recipe! Pan Seared Pork Chops Finished in the Oven Ingredients in Stuffed Pork Chops and Stuffing
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