Pork chops with jalape\u00f1o-pecan cornbread stuffing<\/p>\n
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6 boneless loin pork chops, 1-inch thick<\/p>\n
3\/4 C. onion, chopped<\/p>\n
3\/4 C. celery, chopped<\/p>\n
1\/2 C. pecans, coarsely chopped<\/p>\n
1\/2 medium jalape\u00f1o pepper, seeded and chopped<\/p>\n
1 tsp. rubbed sage<\/p>\n
1\/2 tsp. dried rosemary leaves<\/p>\n
1\/8 tsp. black pepper<\/p>\n
4 C. unseasoned cornbread stuffing mix or 1 (6.8 oz.) pkg. Zatarain\u2019s Creole Stuffing Mix<\/p>\n
1\/4 C. reduced-sodium chicken broth<\/p>\n
1 egg, lightly beaten<\/p>\n
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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, jalape\u00f1o 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.<\/p>\n","protected":false},"excerpt":{"rendered":"
Pork chops with jalape\u00f1o-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 jalape\u00f1o 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\u2019s Creole Stuffing Mix 1\/4 C. reduced-sodium chicken broth 1 egg, lightly beaten Spray large skillet with nonstick cooking spray; heat…<\/p>\n