Crock Pot Stuffed Pork Chops Recipe

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 02/25/22
Thick Boneless Pork Chops
Diana Rattray
Prep: 25 mins
Cook: 7 hrs
Total: 7 hrs 25 mins
Servings: 4 servings
Nutrition Facts (per serving)
681 Calories
21g Fat
98g Carbs
26g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 4
Amount per serving
Calories 681
% Daily Value*
Total Fat 21g 27%
Saturated Fat 8g 42%
Cholesterol 102mg 34%
Sodium 626mg 27%
Total Carbohydrate 98g 36%
Dietary Fiber 9g 33%
Total Sugars 8g
Protein 26g
Vitamin C 28mg 139%
Calcium 180mg 14%
Iron 7mg 36%
Potassium 1763mg 38%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These crock pot stuffed pork chops are filled with a savory seasoned mixture of bread crumbs and chopped vegetables. The boneless stuffed pork chops are slow cooked to perfection with potatoes and more stuffing mixture. 

Boneless pork chops are butterflied, thinned, and then stuffed with the nicely seasoned stuffing mixture. This is a complete meal in one pot, great for any day of the week, and the slow cooker makes it easy.

Add a salad or steamed vegetables and biscuits for a full and satisfying everyday meal.

Ingredients

  • 4 (3/4- to 1-inch thick) center loin chops, boneless

  • Kosher salt, to taste

  • Freshly ground black pepper, to taste

  • 1 tablespoon olive oil

  • 2 tablespoons unsalted butter

  • 1/3 cup chopped celery

  • 1/4 cup chopped carrot

  • 1/2 cup chopped onion

  • 2 cups soft breadcrumbs

  • 1/2 teaspoon rubbed sage

  • 1 teaspoon dried parsley flakes, or 1 tablespoon fresh chopped parsley

  • 1/2 to 1 teaspoon dried thyme

  • 1 large egg, beaten

  • 4 to 6 medium potatoes, halved or quartered

  • 2 to 3 teaspoons unsalted butter

  • 1/4 cup chopped pecans, optional

Steps to Make It

  1. To butterfly, cut each pork chop horizontally through the center but not quite through the other side. Open the chops up and flatten.

  2. Put a square of plastic wrap over an opened pork chop. With the flat side of a meat tenderizer or similar tool, gently pound the chops to thin out. You want the chop thin enough to roll around some of the stuffing. Repeat with the remaining pork chops.

  3. Season the flattened pork pieces with salt and pepper and set aside.

  4. In a skillet over medium-low heat, melt 2 tablespoons of butter. Add the celery, carrots, and onion to the pan and cook, stirring, until tender.

  5. Pour vegetable mixture into a medium mixing bowl and add the breadcrumbs, chopped pecans, sage, parsley, and thyme. Taste and add salt and pepper, as needed. Add the beaten egg and mix until the ingredients are moistened.

  6. Pat a few tablespoons of the stuffing mixture on each chop; roll up and secure with a toothpick.

  7. Place the cut-up potatoes in the slow cooker or crock pot and dot with 2 or 3 teaspoons of butter. Season lightly with salt and pepper.

  8. Place the stuffed pork rolls on the potatoes in the slow cooker. Sprinkle with remaining stuffing mix.

  9. Cover and cook the stuffed pork chops and potatoes on low for 7 to 9 hours, or until the pork chops are fully cooked and the potatoes are tender.

Expert Tips

Add chunks of carrot, onions, or other root vegetables to the slow cooker along with the potatoes.