Herb Stuffed Chops<\/p>\n
<\/p>\n
3\/4 C. chopped onion<\/p>\n
1\/4 C. chopped celery<\/p>\n
2 T. butter or margarine<\/p>\n
2 C. day-old bread crumbs<\/p>\n
1\/2 C. minced fresh parsley<\/p>\n
1\/3 C. evaporated milk<\/p>\n
1 tsp. fennel seed, crushed<\/p>\n
1 1\/2 tsp. salt, divided<\/p>\n
1\/2 tsp. pepper, divided<\/p>\n
6 rib or loin pork chops (1 inch thick)<\/p>\n
1 T. vegetable oil<\/p>\n
3\/4 C. white wine or chicken broth<\/p>\n
<\/p>\n
In a skillet, saut\u00e9 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.<\/p>\n","protected":false},"excerpt":{"rendered":"
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, saut\u00e9 onion and celery in butter until tender. Add bread cubes,…<\/p>\n