Herb Stuffed Chops
Source of Recipe
unknown
List of Ingredients
3/4 cup chopped onion
1/4 cup chopped celery
2 tablespoons butter or margarine
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 pork chops -- 1 inch thick
1 tablespoon vegetable oil
3/4 cup white wine or chicken broth
Recipe
In a skillet, saute onion and celery in butter until tender. Add bread
cubes, parsley, milk, fennel, 1/4 teaspoon salt and 1/8 teaspoon 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 for 8-9 hours or until meat juices run clear.
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