Stuffed Pork Chops

Here’s a recipe for juicy Stuffed Pork Chops, cooked in the slow cooker so the filling stays moist and the pork becomes perfectly tender.

Overview

• Prep time: 25 minutes

• Cook time: 3-4 hours on LOW (or 2-3 hours on HIGH)

• Serves: 4

Ingredients

For the Pork Chops

• Pork chops: 4 thick-cut, bone-in or boneless (at least 2.5cm / 1 inch thick)

• Salt and black pepper: to season

• Olive oil: 2 tbsp, for searing

For the Stuffing

• Breadcrumbs: 80g (1½ cups) fresh or panko

• Butter: 30g (2 tbsp), melted

• Onion: ½ small, finely diced

• Celery: 1 stalk, finely diced

• Apple: ½ small, peeled and finely chopped (adds moisture and sweetness)

• Garlic: 2 cloves, minced

• Fresh sage: 1 tbsp, finely chopped (or 1 tsp dried)

• Fresh thyme: 1 tsp, finely chopped (or ½ tsp dried)

• Chicken or vegetable broth: 3-4 tbsp, just enough to moisten

• Salt and pepper: to taste

• Optional: 30g (¼ cup) grated cheddar or parmesan, 2 tbsp dried cranberries or chopped pecans

For the Cooking Liquid

• Chicken broth: 180ml (¾ cup)

• Apple juice or dry white wine: 60ml (¼ cup) — or use more broth

• Dijon mustard: 1 tsp

• Fresh thyme sprigs: 2

To Finish (optional)

• Cornflour slurry: 1 tbsp cornflour + 2 tbsp cold water, to thicken the juices

• Fresh parsley: chopped, for garnish

Method

1. Prepare the Stuffing

In a bowl, combine the breadcrumbs, melted butter, onion, celery, apple, garlic, sage, thyme, and any optional extras (cheese, cranberries, pecans). Drizzle in the broth a little at a time, stirring until the mixture just holds together when squeezed. Season with salt and pepper.

2. Cut the Pockets

Pat the pork chops dry. Using a sharp paring knife, cut a deep horizontal pocket into the side of each chop, working all the way in while keeping the opening as small as possible (about 4cm / 1.5 inches wide). Season the outside generously with salt and pepper, and also season inside the pocket lightly.

3. Stuff the Chops

Spoon the stuffing mixture tightly into each pocket, pressing it right to the back. Don’t overstuff; you want the filling flush with the opening. Secure the opening with toothpicks if needed — weave them in like sewing to hold the pocket closed.

4. Sear for Colour (Recommended)

Heat the olive oil in a large frying pan over medium-high heat. Sear the stuffed chops for 2-3 minutes per side until deeply golden. This adds flavour and helps seal in moisture. Transfer to the slow cooker in a single layer if possible (slightly overlapping is fine).

5. Add the Cooking Liquid

In a small jug, whisk together the chicken broth, apple juice/wine, and Dijon mustard. Pour this carefully around the sides of the chops, not over the top, to avoid washing off the crust. Drop in the fresh thyme sprigs.

6. Slow Cook

Cover and cook:

• LOW: 3-4 hours

• HIGH: 2-3 hours
  The chops are done when the pork reaches an internal temperature of 63°C (145°F) and the stuffing is hot throughout. Thick-cut chops