Country-Style Pork Chops--Crockpot
6 pork chops, 1 1/2 to 2-inches thick
3 tablespoons hot water
1 tablespoon butter, melted
1 teaspoon instant chicken bouillon
1 cup cornbread stuffing mix (save seasoning packet for
another use or discard)
1 cup corn (frozen, thawed OR canned, drained)
2 tablespoons minced red bell pepper
2 tablespoons minced green onions
2 tablespoons chopped fresh basil
1/8 teaspoon black pepper
4 teaspoons cornstarch
1 tablespoon water
Cooking Directions
Using a sharp knife, cut a horizontal slit in the side of each chop,
forming a pocket for stuffing. Set aside.
Combine hot water, melted butter and instant bouillon in small mixing
bowl until bouillon is dissolved. Add stuffing mix, corn, bell pepper,
onion, basil and pepper. Stir until all liquid is absorbed. Spoon corn
mixture into pockets in chops. Close with wooden picks or small
skewers. Place pork chops, standing on end, in a slow cooker, cover
and cook on low heat setting 6 to 7 hours or until pork chops are tender.
Remove pork chops from cooker. Pour drippings into 4-cup measure. Pour
1 1/2 cups dripping back into slow cooker. Turn to high heat. Dissolve
cornstarch in water. Stir into drippings. Cover and cook about 15
minutes, stirring at least once. Spoon 1/4 cup sauce over each serving.
Serves 6
Serving Suggestions
Stuffed pork chops in the slow cooker. Put together the chops first
thing in the morning and they will be ready after a long day at the
office or doing yard work. Serve with steamed green beans and fruit salad. |
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