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Vegetable Stuffed Pork Chops

4 double-thick pork loin chops, well trimmed
salt and pepper
1 can (15-1/2 oz) corn, drained
1 small onion, chopped
1 green pepper, seeded and chopped
1 cup Italian-style seasoned dry bread crumbs
1/2 c. uncooked, long-grain converted rice
1 can (8 oz) tomato sauce


Cut pocket in each pork chop, cutting from edge nearest bone. Lightly season pockets with salt and pepper to taste. Combine corn, onion, green pepper, bread crumbs and rice in 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 over top. Cover and cook on Low 8 to 10 hours or until done.

Remove pork chops to serving platter. Serve with vegetable-rice mixture.

Makes 4 servings.


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