Herb-stuffed chops

Ingredients

• 3/4 cup chopped onion
• 1/4 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 about
1/4 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.

Submitted 6/13/05.
Source: Taste of Home's: Quick cooking
Submitted By: tc c
tcluvs@icqmail.com
Herb-stuffed chops