Herb Stuffed Chops
Quick Cooking
"Guests will think you stayed home all day when you serve these tender stuffed chops," promises Diane Seeger of New Springfield, Ohio. "I often share this recipe with new brides because I know it will become one of their favorites."
SERVINGS: 6
CATEGORY: Main Dish
METHOD: Slow Cooker
TIME: Prep: 25 min. Cook: 8 hours
Ingredients:
- 3/4 cup chopped onion
- 1/4 cup chopped celery
- 2 tablespoons butter
- 2 cups day-old bread cubes
- 1/2 cup minced fresh parsley
- 1/3 cup evaporated milk
- 1 teaspoon fennel seed, crushed
- 1-1/2 teaspoons salt, divided
- 1/2 teaspoon pepper, divided
- 6 rib or loin pork chops (1 inch thick)
- 1 tablespoon vegetable oil
- 3/4 cup white wine or chicken broth
Directions:
In a skillet, saute onion and celery in butter until tender. Add the bread cubes, parsley, milk, fennel, 1/4 teaspoon salt and 1/8 teaspoon pepper; toss to coat. Cut a pocket in each chop by slicing from the fat side almost to the bone. Spoon about 1/4 cup stuffing into each pocket. Combine the remaining salt and pepper; rub over chops.
In a skillet, brown the chops in oil; transfer to a 3-qt. slow cooker. Pour wine or broth over the chops. Cover and cook on low for 8-9 hours or until meat thermometer reads 160°. Yield: 6 servings.