Pork chops with jalapeño-pecan cornbread stuffing

 

6 boneless loin pork chops, 1-inch thick

3/4 C. onion, chopped

3/4 C. celery, chopped

1/2 C. pecans, coarsely chopped

1/2 medium jalapeño 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 or 1 (6.8 oz.) pkg. Zatarain’s Creole Stuffing Mix

1/4 C. reduced-sodium chicken broth

1 egg, lightly beaten

 

Spray large skillet with nonstick cooking spray; heat over medium heat. Add pork; cook 10 minutes or until browned on all sides. Remove and set aside. Add onion, celery, pecans, jalapeño pepper, sage, rosemary and black pepper to skillet. Cook 5 minutes or until vegetables are tender; set aside. Combine cornbread stuffing mix, vegetable mixture and broth in medium bowl. Stir in egg. Spoon stuffing into slow cooker. Arrange pork on top. Cover and cook on Low for 6 hours or until pork is tender. *If you prefer a moister dressing, increase the chicken broth to 1 1/2 C.