Vegetable-Stufed Pork Chops

Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 674.0
  • Total Fat: 23.2 g
  • Cholesterol: 182.8 mg
  • Sodium: 1,115.1 mg
  • Total Carbs: 43.1 g
  • Dietary Fiber: 4.0 g
  • Protein: 71.0 g

View full nutritional breakdown of Vegetable-Stufed Pork Chops calories by ingredient
Report Inappropriate Recipe

Submitted by:


Slow Cooker Slow Cooker
Number of Servings: 4


    4 thick cut pork loin chops, trimmed
    Salt and pepper to taste
    1 can low-sodium corn, drained
    1/2 green bell pepper, chopped
    1 cup Italian-style dry bread crumbs
    1 small onion, chopped
    1/2 cup uncooked long-grain rice
    1 can (8 oz) tomato sauce


I don't use added salt in any of my cooking so I only season with pepper. I also rinse my canned corn to eliminate as much sodium as possible.


Cut pocket in each pork chop. Lightly season with salt & pepper to taste. Combine corn, bell pepper, bread crumbs, onion and rice in large bowl. Stuff pork chops with rice mixture. Secure open side with toothpicks.
Place any remaining rice mixture in bottom of slow-cooker. Add stuffed pork chops. Moisten top of each chop with tomato sauce. Cover; cook on low 8 to 10 hours.
Transfer pork chops to platter. Remove and discard toothpicks. Serve with extra rice mixture.

Serving Size: Makes 4 servings.

Number of Servings: 4

Recipe submitted by SparkPeople user SQUIRREL_MOMMA.

Rate This Recipe