There is no need for a turkey for this slow cooker recipe for fowl stuffing. If using a pre-seasoned stuffing mix, leave out the salt and herbs.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- 1 tablespoon vegetable oil
- 2 boneless pork chops
- 2 cloves garlic, minced
- ½ onion, cut into chunks
- ½ green bell pepper, chopped
- 1 sprig fresh basil for garnish
- ⅓ cup chicken broth
- ½ cup white wine
- 1 tablespoon tomato paste
- 1 dash Worcestershire sauce
- 1 pinch dried thyme
- 1 pinch dried parsley
- salt and pepper to taste
- ½ cup chopped pepperoni
- 1 tomato, chopped
- ⅓ cup cashews
Instructions
- Heat the oil in a wok over medium-high heat, and evenly brown the pork chops. Set aside.
- Mix the garlic, onion, and green pepper into the wok, and cook until tender. Stir in the chicken broth, wine, and tomato paste. Mix in Worcestershire sauce, thyme, parsley, salt, and pepper. Cook until heated through, then stir in pepperoni.
- Return chops to wok. Cover wok, and continue cooking 15 minutes over medium heat, until sauce has thickened and pork chops are cooked to desired doneness. Mix in the tomato and cashews, and cook until heated through. Scoop sauce over chops and garnish with basil sprigs to serve.
Nutrition Facts
| Calories | 730 kcal |
| Carbohydrate | 17 g |
| Cholesterol | 111 mg |
| Dietary Fiber | 3 g |
| Protein | 37 g |
| Saturated Fat | 15 g |
| Sodium | 1197 mg |
| Sugars | 6 g |
| Fat | 52 g |
| Unsaturated Fat | 0 g |
Reviews
We all loved this, though I used chicken rather than pork.
This was delicious. Tangy spicy and filling. I don’t care for pork chops so I chopped up some pork tenderloin and used that.. served this over whole wheat pasta. I am really not sure if I tasted the cashews in this, but I had a few left from another recipe so I added them
Wonderfully different! Cannot wait to surprise someone with this recipe!
I wasn’t sure how this would turn out but it was actually pretty good. The sauce is definitely tangy – I added a wee bit more Worcestershire sauce – and it complements the veggies nicely. It might be good with a few mushrooms as well, and I think it would work with chicken too. Anyway, nice recipe. Thanks, Dannii!
I thought this was quite good, but the texture wasn’t especially to my liking. I think if I made it again I’d omit the cashews, and use canned chopped tomatoes to cut down on the prep time a bit. My husband really liked it though, and thinks the cashews should stay.
At first, while I was making this recipe I had my doubts about it, but it actually turned out pretty good. My husband really liked at, but I would give it 4 stars for time to prepare and overall taste. Probebly not something I will make again.
Dan, this recipe was not only delicious, but creative too. My boyfriend and I were both very pleased with this wonderful dish! I only changed the ingredients a tiny bit. I only had yellow peppers to use, instead of the green. Since I had no white wine handy, I had to use some vermouth. I also added a Tblsp. of sliced black olives because I wanted to use them up. They actually added a bit of extra color to the dish too. Before browning my chops, I seasoned them with premixed Italian spices. The end result was a delicious meal. I served this over a bed of tricolored pasta and sprinkled fresh minced parsley over the whole dish. Thanks for a wonderful recipe Dan!