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Vegetable-Stuffed Pork Chops

  • 4servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B3, B9, C, E, P
MineralsCopper, Natrium, Fluorine, Chromium, Silicon, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 Double pork loin chops - well trimmed

  2. Salt - to taste

  3. Freshly-ground black pepper - to taste

  4. 1 Kernel corn - (15 1/4 oz) - drained

  5. 1 Green bell pepper - chopped

  6. 1 cup 146g / 5.1oz Italian-style seasoned dry bread crumbs

  7. 1 cup 62g / 2 1/5oz Onion - chopped (small)

  8. 1/2 cup 80g / 2.8oz Uncooked long-grain converted rice

  9. 1 Tomato sauce - (8 oz)

Instructions Jump to Ingredients ↑

  1. Cup pocket in each pork chop, cutting from edge nearest bone. Lightly season pockets with salt and pepper to taste.

  2. Combine corn, bell pepper, bread crumbs, onion and rice in large bowl. Stuff pork chops with vegetable-rice mixture. Secure along fat side with wooden toothpicks.

  3. Place any remaining vegetable-rice mixture into crockpot. 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.

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

  5. This recipe yields 4 servings.

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