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Herb Stuffed Chops

Guests will think you stayed home all day when you serve these tender stuffed chops. I often share this recipe with newlyweds because I know it will become a favorite. —Diana Seeger, New Springfield, Ohio
  • Total Time
    Prep: 25 min. Cook: 8 hours
  • Makes
    6 servings

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 bone-in pork rib or loin chops (8 ounces each)
  • 1 tablespoon canola oil
  • 3/4 cup white wine or chicken broth

Directions

  • In a small 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 large skillet, brown chops in oil; transfer to a 3-qt. slow cooker. Pour wine over top. Cover and cook on low for 8-9 hours or until thermometer reads 160°.
Nutrition Facts
1 stuffed pork chop: 459 calories, 26g fat (10g saturated fat), 126mg cholesterol, 795mg sodium, 11g carbohydrate (3g sugars, 1g fiber), 38g protein.

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Reviews

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Average Rating:
  • ojc0806
    Aug 11, 2014

    Great recipe. Next time I won't use the fennel seed just a person preference. Will substitute sage next time.

  • gingerriss
    Jan 27, 2013

    We didnt like it

  • florinda92986
    Mar 5, 2009

    DELICIOUS! My husband and one of his co-workers loved this one