These pork chops are slow cooked with potatoes and stuffing mix for a wonderful everyday supper. I brown the pork chops before I add them to the slow cooker, but you may skip that step if you're short on time.
Feel free to add some chopped apples to the stuffing mix, or use a basic stuffing mix and add about 1/4 to 1/2 cup of dried cranberries.
This combination of pork chops and stuffing makes a nearly complete meal. Just add some steamed broccoli or green beans, or add a tossed salad or slaw. Prepare an envelope of pork or chicken gravy if you'd like.
- 4 to 6 medium potatoes, peeled and sliced thickly
- 2 tablespoons extra-virgin olive oil
- 4 to 6 boneless pork chops
- 1 package stuffing mix with cranberries (6 oz) Or see homemade stuffing crumbs, below
- 1 cup hot water
- 1 tablespoon soft butter
- salt and pepper to taste
- Place the potatoes in a 4-quart or larger slow cooker or Crock Pot; sprinkle lightly with salt and freshly ground black pepper.
- Heat the oil in a large skillet over medium-high heat.
- Sprinkle the pork chops lightly with kosher salt and pepper. Arrange the chops in the hot oil and cook for about 6 to 8 minutes, turning to brown both sides.
- Arrange the seared pork chops atop the potatoes in the slow cooker.
- Combine stuffing mix with 1 cup hot water and 1 tablespoon softened butter; blend thoroughly.
- Spoon the stuffing mixture over the pork chops.
- Cover and cook on low for 6 to 8 hours.
Homemade Stuffing Crumbs
- Spread 3 cups of soft bread crumbs out on a rimmed baking sheet. Bake in a preheated 350 F oven for about 12 minutes, or until lightly toasted and dry. Combine the dry bread crumbs with 1 1/2 teaspoons of parsley flakes, 2 tablespoons of dried minced onion, 2 tablespoons celery flakes, 1/2 teaspoon ground thyme, 1/4 teaspoon ground black pepper, 1/4 teaspoon dry rubbed sage, and 1/4 teaspoon dried leaf marjoram. Add 1/4 cup of dried cranberries or craisins.
"This recipe was a success the moment I mixed the stuffing mix with the dried cranberries and hot water. The aroma alone turned my kitchen into a warm and welcoming place. I made about 1/2 the recipe (3 potatoes with skin, sliced thickly with two pork chops). I modified the stuffing mix to conform with package directions and added dried cranberries." D.B.
"I used sweet potatoes on the bottom and put a few Tbsp of butter on top of them. I also added chopped carrots, onions and celery to the stuffing. I was a little afraid with so little liquid that the pork would be dry, but it wasn't at all - it fell right off the bone. The family loved it. Highly recommend." Deborah
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|Nutritional Guidelines (per serving)|
|Total Fat||22 g|
|Saturated Fat||7 g|
|Unsaturated Fat||11 g|
|Dietary Fiber||1 g|