I served this with a simple store bought salad and some french bread. Divide stuffing into 4 portions stuff one portion into each pork chop. It really worked out well, but if that is not something you have hand, Cream of Mushroom would work. onion, parsley, and herb seasoning until well mixed. Personally, I am not too fond of Cream of Mushroom Soup, so Cream of Celery is my go to for Condensed Soup. This recipe could easily be adapted to chicken breasts or thighs too. To serve, remove pork chops to heatproof platter and mound vegetable-rice. Lightly coat a 5-quart or larger slow cooker with nonstick spray. Cover and cook on Low for 8 to 10 hours or on High for 4 to 5 hours until done. Sprinkle on both sides of the pork chops. It was moist, a little bit creamy and the stuffing made it different then just eating another pork loin. In a small bowl, stir together the garlic powder, onion powder, salt, and pepper. In a small bowl, mix the cornstarch and cold water together. Cook on high for 3-4 hours or low for 6-8 hours. Transfer these beautiful pork chops to your slow cooker and let them slow cook on low for 6-8 hours or high for 3-4 hours until an internal temperature of 165 degrees is reached. Add in the pork (submerge it in the liquid as best as you can). Slow cooker pork chops are melt-in-your-mouth tender and smothered in a creamy mushroom and onion gravy. We were having guests over for dinner as well, so a large pot of something home made was something I knew they would appreciate, as they are far from home. Add the gravy mix, onion powder, garlic powder, broth, and pepper to your slow cooker. I will likely continue to be choosing what we have for dinner by what I need to use up in the freezer for the foreseeable future. 10 Ingredients Or Less Crock-Pot Express RecipesĬrock-Pot Pork Loin & Stuffing came from my families desire to be more efficient with our stored food thus start using up the insane amounts of frozen meat we have crammed in the freezer.5 Ingredients Or Less Crock-Pot Express Recipes. ![]()
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