Shelly's Recipe

HERB STUFFED CHOPS - Crock pot

Category: Pork - Chops and Steaks

3/4 cup chopped onion
1/4 cup chopped celery
2 tbsp butter
2 cups day-old bread cubes
1/2 cup minced fresh parsley
1/3 cup evaporated milk
1 tsp fennel seed, crushed
1 1/2 tsp salt, divided
1/2 tsp pepper, divided
6 rib or loin pork chops, 1 inch thick
1 tbsp 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 tsp salt and 1/8 tsp 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. Serves 6