Guests will think you stayed home all day when you serve these tender stuffed chops. I often share this recipe with newlyweds because I know it will become a favorite.
—DIANA SEEGER NEW SPRINGFIELD, OH
PREP: 25 MIN. • COOK: 8 HOURS • MAKES: 6 SERVINGS
3/4 cup chopped onion
1/4 cup chopped celery
2 tablespoons butter
2 cups day-old bread cubes
1/2 cup minced fresh parsley
1/3 cup evaporated milk
1 teaspoon fennel seed, crushed
1 1/2 teaspoons salt, divided
1/2 teaspoon pepper, divided
6 bone-in pork rib or loin chops (8 ounces each)
1 tablespoon canola oil
3/4 cup white wine or chicken broth
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.
2. 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.
3. 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 a meat thermometer inserted in the pork reads 160°.