Slow Cooker Stuffed Pork Chops

By bhutta shaharyar

Slow Cooker Stuffed Pork Chops

A comforting, hands-off meal where thick-cut pork chops are filled with a savory stuffing, then slow-cooked until tender and juicy. Perfect for busy days when you want something hearty without constant attention.

Description

Slow Cooker Stuffed Pork Chops combine the richness of pork with a flavorful stuffing made from bread, herbs, and aromatics. Cooking them low and slow allows the meat to become fork-tender while absorbing all the delicious flavors from the stuffing and broth.

Servings

4 servings

Ingredients

For the pork chops:

  • 4 thick-cut boneless pork chops (about 1.5–2 inches thick)
  • Salt and black pepper (to taste)
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika

For the stuffing:

  • 2 cups bread cubes (slightly stale works best)
  • ½ cup chicken broth
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 celery stalk, chopped
  • 1 teaspoon dried sage
  • ½ teaspoon thyme
  • 2 tablespoons butter

For cooking:

  • 1 cup chicken broth
  • 1 tablespoon Worcestershire sauce (optional)

Instructions

1. Prepare the stuffing

  • Melt butter in a pan over medium heat.
  • Sauté onion, garlic, and celery until softened (about 5 minutes).
  • Add bread cubes, herbs, salt, pepper, and broth.
  • Mix until slightly moist but not soggy. Set aside.

2. Prepare pork chops

  • Slice a pocket into each pork chop (don’t cut all the way through).
  • Season both sides with salt, pepper, garlic powder, and paprika.

3. Stuff the chops

  • Spoon stuffing into each pocket and press gently to secure.

4. Slow cook

  • Place stuffed chops in the slow cooker.
  • Pour chicken broth and Worcestershire sauce around (not over) the chops.
  • Cover and cook:
    • Low: 6–7 hours
    • High: 3–4 hours

5. Serve

  • Carefully remove chops (they’ll be very tender).
  • Spoon some of the cooking juices over the top.

Nutritional Information (Approx. per serving)

  • Calories: 380–420 kcal
  • Protein: 32g
  • Fat: 20g
  • Carbohydrates: 18g
  • Fiber: 2g
  • Sodium: 500–650mg

(Varies depending on ingredients used)

Tips for Success

  • Use thick chops: Thin ones will dry out or fall apart.
  • Don’t overstuff: Leave room so stuffing expands slightly.
  • Sear first (optional): Browning the chops adds deeper flavor.
  • Keep moisture balanced: Too much liquid = soggy stuffing.
  • Use a liner or grease the pot: Helps prevent sticking.

Helpful Notes

  • Slightly stale bread works best because it absorbs flavors without becoming mushy.
  • Bone-in pork chops can be used, but they take slightly longer to cook.
  • You can customize stuffing with mushrooms, apples, or cranberries.

Benefits of This Recipe

  • Hands-off cooking: Ideal for busy schedules
  • High protein meal: Supports muscle health
  • Comfort food: Warm, filling, and satisfying
  • Customizable: Easy to adapt flavors
  • Meal-prep friendly: Reheats well

Q&A

Q: Can I use store-bought stuffing mix?
Yes, just prepare it according to package instructions, but reduce added salt.

Q: How do I know when pork is done?
Internal temperature should reach 63°C (145°F) with a rest period.

Q: Can I freeze leftovers?
Yes, store in airtight containers for up to 2 months.

Q: What sides go well with this?
Mashed potatoes, green beans, roasted carrots, or rice.

Q: Can I make this in the oven instead?
Yes—bake at 180°C (350°F) for about 35–45 minutes, covered.

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