In my search for Paleo recipes for different meats, stuffed pork chops came up and sounded great. I found several recipes and kind of combined them all together, because of course I can’t follow a recipe exactly. Also, when I went to the grocery store, pork loin was on sale and much cheaper than pork chops. Lastly, I wanted to make these in the slow cooker to ensure they were very tender and juicy. I started by peeling and coring two granny smith apples and one large sweet onion.
I put 3/4 of the apples and onions in the food processor and let it chop them up in to nice little pieces to create filling for the chops. The remaining apple and onion were layered in the bottom of the slow cooker.
Next came the porkloin, which I was attempting to turn into pork chops. I grabbed the biggest, sharpest knife I have and began slicing 1″ thick chops. After I finished this, I started cutting the pocket for the apple/onion filling. I learned the best way to do this is to lay the chop flat on cutting board and to insert your knife (parallel to the cutting board) in the in the chop until it is about 3/4″ away from the opposite edge. Then press your free hand across the chop while rotating the knife to create the pocket.
The next step is to stuff the chops with your filling and close up the edge with a toothpick, so the filling won’t all fall out. I then placed all the chops fat side up in the crock pot. I places some remaining apple and onion slices in between each chop and seasoned the mixture with thyme, sage, oregano, salt and pepper.
I placed the crock pot on “Low” (which I think it’s really “High” but I can’t ever tell) for about three hours. When we returned from church, it smelled amazing and the chops were at 130 degrees. So I turned it to “High” (thinking it’s “low”) and they were done in about 30-40 minutes, meaning it was probably high all along.
The end result was ok. Highlight for me was the cooked apples, which I LOVED. The pork chop was relatively tender, but not falling apart and the spices didn’t make their way all the way through the meat. When I do this again, I think I will make a marinade to tenderize the meat and put spices in the stuffing mix to ensure they get all the way through the chop. Maybe I’ll cook them in the oven on 200 or something for longer so they get good and falling apart tender. All in all, this turned out just fine because it fed Ben and I for 3 days, which is longer than anything else I’ve cooked during out Paleo Challenge.