Stuffed Pork Chops with bacon, apples, and walnuts

| April 20, 2011 | 17 Comments More

This is a savory crock pot recipe if you have the 15 minutes of prep time required. Here is what you’re going to need before you stuff your slow cooker and walk away:

The below recipe walks you through the prep process step by step along with a few pictures of what things should look like as you go.

Click on the recipe picture so that you can enlarge it and print it out!

Here are a few shots of the stuffing in progress, the bacon grease covered raw onions, and the raw-stuffed pork chops held together with wooden tooth pics.

Place half of your bacon-coated raw onions on the bottom of your crock pot to from a “bed”. Next, place your stuffed chops in so that they sit stuffed side up the best you can. Add the remainder of your stuffing mix on top of the chops, and finish by placing the rest of your bacon-coated raw onions of top of everything. Put the lid on and get ready to cook!

Here is the finished produced, served with some lemon zest and a lemon wedge, along with some steamed veggies with a pat of butter and some cayenne pepper added.

Pot cooking times may vary depending on the strength of your slow cooker, or if you are around to adjust the heat mid-way. I ran this recipe for 2 hours on high, and then another 3 hours on low. The pork reached 194 degrees, so more than safe to eat, yet still juicy and tender. I would recommend most that prep this the night before or in the morning to cook for 8 hours on low. You won’t be disappointed! I love to add some lemon zest/juice.

You can also find us at www.facebook.com/paleopot. Comments and suggestions always welcome and encouraged! Hope you enjoy this one – Jason

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Category: Pork

Comments (17)

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  1. Tara says:

    I just made this tonight…

    Delicious.

    Thank you!

  2. Abi says:

    This was so easy to make, and it turned out really good!

  3. Lisa says:

    Planning to add this to my next meal plan – just wanted to point out that the post title says walnuts, but the recipe calls for pecans. Might want to change the title!

    • Kari says:

      Not only does the ingredients list say pecans, but then the recipe itself calls for almonds! I’m sure it’d be delicious with any of these… I’m currently trying the pecan version.

  4. Karie says:

    In addition to leveraging my crock pot on Sundays to pre-cook meal for the week, I’ve been starting to do lots of food prep on Sunday including freezing off easy to make meals later. This sounds like a great candidate to get it all put together, but then freeze them. Thaw them out overnight, throw them in the crock pot and I bet these would be great! I’ll give it a try sometime, but look forward to giving this a try very soon as you’ve explained it too.!

    • Joyce says:

      Don’t worry about thawing them out if you freeze them first they should cook just fine frozen. Just put them in the pot and turn it on. I cook frozen meat all of the time in my crock pot.

  5. Julia says:

    I tried making this today. I followed the instructions for the prep exactly and cooked it on high for one hour and then, on low for five. The meat turned out overcooked as did the filling/onions on top. I think it was way too long of a cook time for my type of crock pot? I don’t know, but I was bummed. I wondered too, if there was a way to tweak it and make it more of a cinnamon/bacon/apple flavor– my family didn’t mind more of a savory flavor at all, but I like the cinnamon better. I may try doing that next time and adjust the cook time as well.

    • Jason says:

      Sorry they didn’t turn out for you as planned. What size slow cooker are you using? I use a 6 quart model. I should make this recipe again soon and see if I can find a way to improve upon it.

  6. Jill says:

    I made this yesterday and unfortunately the pork chops were totally overcooked and dried out. I was bummed…the flavors were great, but the pork just went too long, I guess. I had it in the crock pot for 10 hours on low…I guess I need to figure out how to program the crock pot to shut off before I get home from work. We ate it anyway and I enjoyed it but it would have been so much better if it wasn’t overcooked.

    • Jason says:

      10 hours is a bit too long! Sorry it didn’t work out great for you. You can always buy a cheap electrical timer to put between your outlet and your slow cooker to accomplish what you desire.

  7. Lynn says:

    Made this yesterday for supper and it was great! The flavor was so yummy! Mine only took 3 1/2 to 4 hours to cook on low. Any longer and it would have been overdone and mushy.

  8. Anthony says:

    I did this recipe tonight. Made it to spec as I always do when I make something for the first time. 8 hours was DEFINITELY too long to cook. Everything was over done. Got subtle hints of the great flavors and could tell if it wasn’t overcooked it would have been a FANTASTIC meal. Will try again but next time will do it on low for 4 hours and add cinnamon

  9. Kathy Scott says:

    Made this tonight in a dutch oven. Husband does not like crockpot food. I cooked it for an hour at 375. Flavor was amazing. Porkchops were very tender but the critic said it was over cooked (he likes everything undercooked…even things that should not be!) But next time maybe 350 for an hour unless someone has a different time and temp they care to share. I was also amazed at how much juice was in the bottom after it was cooked!

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