Guest Post: The Poor Girl’s Stuffed Pork Chop

Today we have a guest post from one of other sisters… my sister in law. She is one of the few people I know that loves food and cooking as much as I do. Heck, she has made a career out of it by working in the catering and event planning field. I am so lucky to call her family- now I just need to get her to make me some of these stuffed pork chops!

The Poor Girl’s Stuffed Pork Chop


I have never been one to follow a recipe.  Maybe it is because I am brilliant and creative.  Maybe it is because I am a natural in the kitchen….Or, most likely, it is because I never have the right ingredients anyway. 

I also don’t really like measuring ingredients.   This post is going to be quite the challenge for me to write, and likely for you to read.  I promise I will try to be as specific as possible…but let’s just say that a handful is about a ¼ cup and a little bit is like a tablespoon, or something. 

While grocery shopping this week, I saw thinly sliced boneless pork chops for $3.75.  What an amazing deal for this financially challenged couple!  If I can feed us both dinner for under $10, then I am a happy girl.  Being with someone who likes to have after-work snacks, pre-dinner snacks, dinner, dessert, supper, and elevenses tends to mean that groceries don’t last long and dinner really needs to be cheap!

****Side note: If you aren’t financially challenged, then buy normal pork chops.  It will make this whole process much easier for you! ****

Anywho, here is my ‘recipe’

The stuffing:

  • ¾ cup Stove Top stuffing mix
  • A handful of frozen peas
  • ½ cup chopped mushrooms
  • ½ can cream of chicken soup
  • A bit of sour cream (this means more than a tablespoon)
  • Salt and pepper


Cut the chops in half, but leave the halves connected.  Again, this will be easier if you get regular sized chops.



Fill each chops with about two spoons of stuffing and place in the slower-cooker.  The oven works as well, but I have to go back to work for four hours this afternoon.  Therefore, the slow cooker will be my best friend.


I added a little bit of chicken broth to the bottom of the pan.  I’m not sure if this is necessary, but I am opposed to cooking items dry in the slow cooker.  I plan on having these on low for about 5 hours.


The sauce:

  • 1 can chicken broth
  • A handful of sautéed mushrooms
  • Butter (to sauté the mushrooms)
  • ¼ cup half and half (if you’re poor, feel free to ‘borrow’ creamer from your place of work…of course I didn’t do this, but some people may.)
  • 2 little bits of Dijon
  • A bit of flour.  I don’t know if this is necessary, but I am absolutely convinced that no sauce will ever thicken without it. 



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