We’ve been using our slow cooker a lot.
(And by a lot we mean A LOT).
So much so we finally got around to swapping our itty bitty one for something a little bigger (Thanks to Meegan’s Mom). We have an abundance of slow cooker recipes waiting to be posted so for the next couple of weeks you might feel a bit inundated but when food turns out this good, you’ll thank us for all the goodness.
This recipe came from Paleo-Pot. From the name of the website it’s pretty easy to guess that all the recipes found there are for your slow cooker. The other recipes look really good as well (especially the apple butter idea) so once you give this one a try make sure to head back over and try the other one’s as well. Our only complaint is with all the good food ideas out there we wish they would post more often.
We didn’t change up this recipe too much except we made a smaller portion because our slow cooker was too small to make the original 4 chops and we added a nice sausage to add more flavor to the stuffing.
That being said, let’s move onto the goodness…
Apple, Bacon and Pecan Stuffed Pork Chops
- 2 Large Pork Chops (cut pocket into each)
- 4 – 6 strips of Bacon (cut into large chunks)
- 1 Sausage Link of Choice (we used a nice wine/shallot flavor)
- 1 Apple (we used Honey Crisp)
- 5 Cloves of Garlic (amount may vary depending on preference)
- 1/2 C. Pecans
- 1 Large Onion
- a few toothpicks
When we cook at home we like to make sure that all the preparation (cutting, chopping, peeling blah blah blah) is done before we try putting it all together. That being said it’s important to think about what types of food is being used. If you are using a combination of raw meats and vegetables that will eventually be thrown together it’s always better to cut up your veggies then prepare your meat (on separate cutting boards as well when at all possible). Cutting up veggies first and then preparing your raw meats will reduce the chance of cross contamination.
- Side Note: Use separate knives as well. We have both color coded cutting mats and knives in our kitchen.
We cut up our apple and garlic first and then took this pretty picture:
Peel and slice onion but keep separate.
Filet pockets into the pork chops and put aside until the stuffing is ready. Chop bacon and remove casing from sausage if it has one. Cook both in frying pan until bacon is about 3/4 of the way cooked to your liking. Then add the apple, garlic and pecans.
When bacon is just about cooked all the way to your liking, remove the stuffing mix from pan (leaving the bacon/sausage drippings) and place in a bowl to the side. While frying pan is still hot add the onions and coat thoroughly (but do not cook!). Place 1/2 of the onions on the bottom of the slow cooker.
Grab your pork chops with the nice pockets and stuff as much of the bacon-y/sausag-y/apple-y/garlick-y/pecan-y goodness. Use the toothpicks to keep them closed. Place stuffed pork chops into slow cooker and then top with remaining onions…
If you have all day, cook for 8 hours on low. Need a little less time before sinking your teeth into these? Cook on high for 4 hours. We actually did a combination of both and cooked on high for the first 2 hours and then turned it down to low for the next 4 hours. We accompanied this recipe with some mashed sweet potatoes and pan fried brussels sprouts.
This was so delicious we knew right away we were going to need a bigger slow cooker because we were disappointed that there wouldn’t be left overs for the following day. When you are disappointed at the lack of left overs that can only mean one thing…
~ Now that’s good eatin’ folks!