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Herb-stuffed chops Recipe | |
Pork | |
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Ingredients:
3/4 cup chopped onion1/4 cup chopped celery 2 TBS butter or margarine 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 TBS vegetable oil 3/4 cup of white wine or chicken broth
Directions:
In a skillet, saute' onion and celery in butter until tender. dd bread cubes, parsley, milk, fennel, 1/4 tsp salt and 1/8 tsp pepper; toss to coat. Cut a pocket in each chop by slicing from the fat side almost to the bone. Spoon about1/4 cup stuffing into each pocket. Combine the remaining salt and pepper; rub over chops. In a skillet, brown the chops in oil; transfer to a slow cooker. Pour wine or broth over the chops. Cover and cook on low 8-9 hours or until meat juices run clear. Makes 6 servings. | |