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Ingredients Jump to Instructions ↓

  1. Boneless center loin chops - 3/4

  2. 1/3 cup 36g / 1 1/3oz Chopped celery

  3. 1/4 cup 27g / 1oz Chopped carrot

  4. 1/2 cup 31g / 1.1oz Chopped onion

  5. 1 tablespoon 15ml Olive oil

  6. 2 tablespoons 30ml Butter or margarine

  7. 1/4 cup 36g / 1 1/3oz Chopped pecans -

  8. 2 cups 292g / 10oz Soft bread crumbs

  9. 1 Egg

  10. 1/2 teaspoon 2 1/2ml Rubbed sage

  11. 1/2 teaspoon 2 1/2ml Thyme leaves - (to 1 tspn)

  12. 1 teaspoon 5ml Dried parsley flakes

  13. (or 1 tablespoon chopped fresh parsley)

  14. Kosher salt - to taste

  15. Freshly ground black pepper - to taste

  16. 4 Potatoes - (to 6) - halved or quartered (medium)

  17. 1 teaspoon 5ml Butter or margarine

Instructions Jump to Ingredients ↑

  1. Cut each chop horizontally through the center but not quite through, to butterfly. Between plastic wrap, gently pound the chops to thin out. Season with salt and pepper; set aside.

  2. Melt 2 tablespoons of margarine with the olive oil in a skillet over medium-low heat. Cook celery, carrots, and onion until tender.

  3. Pour vegetable mixture into a medium mixing bowl; add bread crumbs, chopped pecans, sage, parsley, thyme, salt, and pepper. Mix until somewhat moistened. Pat a few tablespoons on each chop; roll up and secure with a toothpick.

  4. Place potatoes in the crockpot; dot with 1 teaspoon of butter or margarine. Season lightly with salt and pepper.

  5. Place rolls on the potatoes in the crockpot. Sprinkle with remaining stuffing mix. Cover and cook on LOW for 7 to 9 hours.

  6. This recipe yields 4 servings.

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