![]() Slow cooking the meat results in the best pork chops, with juicy and flavorful texture. This is a hearty and budget-friendly dinner that requires only a few minutes of preparation time. Potatoes & Swaps – Traditional roasted potatoes or Instant Pot baked potatoes pair well for regular diets, or for healthier options, try mashed cauliflower, roasted rutabaga, or sauteed radishes.Slow Cooker Pork Chops is the perfect comfort food for the whole family to enjoy.Breads – Add your favorite rolls or biscuits on the side! For my low carb lifestyle, I serve this pork with fathead dinner rolls, almond flour biscuits, or keto cornbread.Simple Veggies – Sauteed zucchini (pictured above) or just sauteed vegetables in general, smashed brussels sprouts, air fryer broccoli, or oven roasted green beans all pair well with this dish.Freeze: Wrap chops tightly and keep in the freezer for up to 3 months.īaked stuffed pork chops are so easy to pair with sides! Try these ideas.Reheat: Warm chops in a 350 degree F oven or on low power in the microwave, until heated though.Thaw overnight before cooking as instructed. Wrap uncooked chops tightly, then store in a freezer safe container for up to 3 months. Meal prep: Prepare stuffing and stuff pork chops.Store: Keep leftovers in an airtight container in the refrigerator for up to 3 days.Make it meaty – Add browned sausage (one 5-6 ounce link, broken up into crumbles) or cooked bacon to the filling instead of mushrooms.Use other herbs – Thyme or rosemary would work well in this recipe.Add spices – Mix poultry seasoning, onion powder, or paprika (to taste) into the filling.Try other veggies – Substitute chopped spinach or other leafy greens, sun dried tomatoes, caramelized onions, roasted red peppers, roasted garlic, or celery instead of mushrooms.Use different cheeses – Try parmesan cheese, cream cheese, feta, or mozzarella cheese instead of Swiss.There are so many ways to change up the stuffing in this recipe! Try these easy swaps. Toothpicks – These will help keep the filling inside the chops during cooking.If using plain mushrooms instead of my sauteed mushrooms recipe, you will need to add an additional 1/4 teaspoon of salt to the filling. Kosher salt is also fine instead of sea salt. Sea Salt & Black Pepper – For easy seasoning on the meat.Avoid using butter, which will burn too much. I use extra virgin olive oil, but any neutral cooking oil you prefer will work. Olive Oil – Used for browning the baked stuffed pork at the end on the stove top.Parsley – With such a simple ingredient list, the flavor of fresh parsley (versus dried) tastes best.If you’re not a fan of Swiss, other types of cheese will work as well. If using sliced, chop it so it will mix more easily into the stuffing. Swiss Cheese – You can use pre-sliced cheese or shredded.You may have leftover filling if you use small chops. Lisa’s recipe calls for 5 or 6-ounce chops, but mine were larger (8 ounces), so I increased the amount of mushrooms in the stuffing for mine from 1/3 cup to 1/2 cup. Canned is a shortcut that doesn’t require cooking, but in my opinion the taste is worse than fresh cooked mushrooms. Mushrooms – I use my sauteed mushrooms recipe for extra flavor, but any canned or cooked sliced mushrooms (such as oven roasted mushrooms) will work.Learn more about choosing pork chops in my posts about pan seared pork chops and baked pork chops. To bake pork chops with stuffing, this recipe uses boneless meat. Boneless Pork Chops – Make sure to get thick-cut pork chops, so that you can easily slice them for filling.For measurements, see the recipe card below. ![]() This section explains how to choose the best ingredients cooking stuffed pork chops, what each one does in the recipe, and substitution options.
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