Ingredients Jump to Instructions ↓

  1. 3/4 cup chopped onion

  2. 1/4 cup chopped celery

  3. 2 tablespoons butter

  4. 2 cups day-old bread cubes

  5. 1/2 cup minced fresh parsley

  6. 1/3 cup evaporated milk

  7. 1 teaspoon fennel seed, crushed

  8. 1-1/2 teaspoons salt, divided

  9. 1/2 teaspoon pepper, divided

  10. 6 bone-in pork rib or loin chops (8 ounces each )

  11. 1 tablespoon canola oil

  12. 3/4 cup white wine or chicken broth

Instructions Jump to Ingredients ↑

  1. In a small skillet, saute onion and celery in butter until tender. Add the bread cubes, parsley, milk, fennel, 1/4 teaspoon salt and 1/8 teaspoon pepper; toss to coat. Cut a pocket in each chop by slicing from the fat side almost to the bone. Spoon about 1/4 cup stuffing into each pocket. Combine the remaining salt and pepper; rub over chops. In a large skillet, brown chops in oil; transfer to a 3-qt. slow cooker. Pour wine over top. Cover and cook on low for 8-9 hours or until meat thermometer reads 160°. Yield: 6 servings.


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