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Slow Cooker Herb Stuffed Chops
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
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 and 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 and rub over chops.
In a skillet, brown the chops in oil and transfer to a 3 quart slow cooker. Pour wine or broth over the chops. Cover and cook on low for 8 to 9 hours or until meat thermometer reads 160 degrees.
Yields 6 servings.
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Slow Cooker Herb Stuffed Chops
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Category: Recipes
Prep Time: Cook Time: Total Time:
Slow Cooker Herb Stuffed Chops
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
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 and 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 and rub over chops.
In a skillet, brown the chops in oil and transfer to a 3 quart slow cooker. Pour wine or broth over the chops. Cover and cook on low for 8 to 9 hours or until meat thermometer reads 160 degrees.
Yields 6 servings.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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