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Prep Time: 25 Minutes Cook Time: 480 Minutes |
Ready In: 505 Minutes Servings: 6 |
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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. 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:
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.
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.
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 meat thermometer reads 160°. Yield: 6 servings.
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