6 boneless pork loin chops, 1″ thick (1 1/2 lbs.)
3/4 C. chopped onion
3/4 C. chopped celery
1/2 C. coarsely chopped pecans
1/2 med. jalapeno pepper, seeded and chopped
1 tsp. rubbed sage
1/2 tsp. dried rosemary leaves
1/8 tsp. black pepper
4 C. unseasoned cornbread stuffing mix
1 1/4 C. reduced-sodium chicken broth
1 egg, lightly beaten

Trim excess fat from pork and discard. Spray large skillet with nonstick cooking spray; heat over med. heat. Add pork; cook onion, celery, pecans, jalapeno pepper, sage, rosemary and black pepper to skillet. Cook 5 min. or until tender. Set aside. Combine cornbread stuffing mix, vegetable mixture and broth in med. bowl. Stir in egg. Spoon stuffing mixture into slow cooker. Arrange pork on top. Cover and cook on LOW about 5 hrs. or until pork is tender and barley pink in centers. If you prefer a more moist dressing, increase the chicken broth to 1 1/2 C.

Yield: 6 servings
Calories: 272
Fat: 14g
Fiber: 1g