Herb Stuffed Chops

 

3/4 C. chopped onion

1/4 C. chopped celery

2 T. butter or margarine

2 C. day-old bread crumbs

1/2 C. minced fresh parsley

1/3 C. 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 T. vegetable oil

3/4 C. white wine or chicken broth

 

In a skillet, sauté onion and celery in butter until tender. Add 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 C. 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.