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Herb-Stuffed Pork Chops

MyCookbook Recipe Database
MyCookbook Member: muffinmama
Recipe Category: Crock Pot
Recipe Preparation Level: easy
    3/4 cup chopped onion
    1/4 cup chopped celery
    2 Tbsp. 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 Tbsp. vegetable oil
    3/4 cup white wine or chicken broth

    In a skillet, saute onion and celery in butter until tender. Add bread cubes, parsley, milk, fennel, 1/4 tsp. salt and 1/8 tsp. pepper; toos 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 & 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 for 8-9 hours or until meat juices run clear. 6 servings

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