Herb Stuffed Chops
TOTAL TIME: Prep: 25 min. Cook: 8 hours
YIELD: 6 servings.
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
Ingredients
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3/4 cup chopped onion
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1/4 cup chopped celery
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2 tablespoons butter
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2 cups day-old bread cubes
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1/2 cup minced fresh parsley
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1/3 cup evaporated milk
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1 teaspoon fennel seed, crushed
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1-1/2 teaspoons salt, divided
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1/2 teaspoon pepper, divided
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6 bone-in pork rib or loin chops (8 ounces each)
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1 tablespoon canola oil
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3/4 cup white wine or chicken broth
Directions
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1.
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.
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2.
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.
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3.
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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