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Stuffed Pork Chops

by Elsa

As with many foods out there in the big wide grocery store, pork is one of those things that I just don’t get along with or care for. But with time and the need for something different, I’ve been slowly adding things into my kitchen that I normally wouldn’t eat. Things like spinach and turkey. Pork is one of those ingredients that is wiggling it’s way into my life without me really thinking about it.

Every week, my store has amazing deals in the meat section. Some weeks it’s steak, others it’s boneless skinless chicken breast. And every so often I find myself eyeballing the pork chops or loins that are on major sale. This time around, I was making up a recipe for a dear friend of mine, Candy. She LOVES “poke chops” and she was looking for more recipes using her Crockpot. So I picked up a pack of pork chops, enough for 1 batch in the pot and another in the freezer for a later date.

I wanted to make sure the recipe was easy for her to put together. She’s a busy gal but we all have to eat right! So I started with her chops and I went from there. I personally love to stuff chicken so it wasn’t much of a reach to do the same with the chops. I also wanted to ensure that the dish could actually stand-alone if need be. Veggies and sides are wonderful when you’ve got the time, but if you’re doing a Crockpot dinner, chances are, you’re not planning on cooking more than what’s in the pot.

I grabbed my staple vegetables, bell peppers and onion, and added a little corn. For the hearty filling, I added wild rice and bread crumbs. Don’t forget the seasoning! A little Mrs. Dash gives it a homey taste for me and then some salt and pepper to do the trick. Then to top it all off, I used a can of fire roasted tomatoes to give it just a little kick while acting as the liquid in the Crockpot.

The most complex part of the whole dish is just cutting the pockets in the pork. Once that’s done, all you have to do is throw it all in a bowl, stuff them, pin them shut and set it on low! You’ll come home to a plentiful, spicy dish that is very inexpensive. It doesn’t get any better than that! You can serve it with a green salad or if you’re actually feeling up to more cooking, you could roast up some green beans on the side.

Stuffed Pork Chops

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 4 bone in pork chops
  • ½ cup uncooked rice (I used wild rice)
  • ½ cup Panko crumbs
  • 1 cup corn
  • 1 medium bell pepper
  • ½ medium onion
  • 1 can fire roasted tomatoes
  • ¼ teaspoon each: salt, pepper, garlic powder
  • ½ teaspoon Mrs. Dash.


  1. Slice pockets into the pork chops.
  2. Mix all other ingredients in a bowl, except the tomatoes.
  3. Stuff the pockets and secure it shut with a toothpick.
  4. Line the crockpot with non-stick spray. Sprinkle the rest of the rice mixture on the bottom of the pot.
  5. Lay the chops on top of that and top them with the tomatoes.
  6. Cook on low for 8 hours.


Nutrition: WWSP 9; Calories 404; Total Fat 12.8g; Saturated Fat 4.1g; Trans Fat 0.0g; Cholesterol 85mg; Sodium 802mg; Potassium 199mg; Total Carbohydrates 36.8g; Dietary Fiber 2.6g; Sugars 5.1g; Protein 33.1g

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