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Slow-Cooked Pork Chops with Fruit Stuffing

Slow-Cooked Pork Chops with Fruit Stuffing
  • Prep 10 min
  • Total 6 hr 10 min
  • Ingredients 10
  • Servings 4
Open the lid, and delight in a cozy dinner cooked while you were away.
Updated May 30, 2008
Make With
Make With
Progresso Broth

Ingredients

  • 1 cup diced dried fruit and raisin mixture*
  • 1 cup Progresso™ chicken broth (from 32-oz. carton)
  • 1/2 cup apple juice
  • 3 tablespoons margarine or butter
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 1 (6-oz.) pkg. herb-seasoned one-step stuffing mix
  • 4 (4-oz.) boneless pork loin chops (about 1/2 inch thick)
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper

Steps

  • 1
    In large saucepan, combine dried fruits, broth, 1/4 cup of the apple juice, margarine, cinnamon and nutmeg. Bring to a boil. Stir in stuffing mix. Remove from heat.
  • 2
    Arrange pork chops in bottom of 3 1/2 to 4-quart slow cooker. Pour remaining 1/4 cup apple juice over pork. Sprinkle with salt and pepper. Top with stuffing mixture.
  • 3
    Cover; cook on low setting for 5 to 6 hours.
  • 4
    Remove stuffing from slow cooker; place in serving bowl. Stir gently; serve pork with stuffing.

  • *If a package of the dried fruit mixture isn't handy, use 1 cup of your favorite chopped dried fruit, such as apples or apricots, instead.
  • This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.

Nutrition Facts

Serving Size: 1/4 of Recipe
Calories
510
Calories from Fat
160
Total Fat
18g
28%
Saturated Fat
4g
20%
Cholesterol
60mg
20%
Sodium
1000mg
42%
Total Carbohydrate
60g
20%
Dietary Fiber
6g
24%
Sugars
18g
Protein
28g
% Daily Value*:
Vitamin A
25%
25%
Vitamin C
2%
2%
Calcium
6%
6%
Iron
20%
20%
Exchanges:
3 Starch; 1 Fruit; 2 1/2 Lean Meat; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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