Herb Stuffed Chops

Name: Herb Stuffed Chops
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

12 ingredients

3 steps

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 thermometer reads 160°.