Herb-Stuffed Chops

Herb-StuffedChops

Serves6

Cup Chopped Onion

Cup Chopped Celery

2Tablespoons Butter

2Cups Day-Old Bread Cubes

Cup Minced Fresh Parsley

1/3Cup Evaporated Milk

1Teaspoon Fennel Seed, Crushed

1 Teaspoons Salt, Divided

Teaspoon Pepper, Divided

6Bone-In Pork Rib or Loin Chops (8 Ounces Each)

1Tablespoon Canola Oil

Cup White Wine or Chicken Broth

In a small skillet, saute onion and celery in butter until tender. Add the bread cubes, parsley, milk, fennel, 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 cup stuffing into each pocket. Combine the remaining salt and pepper; rub over chops.
In a large skillet, brown the chops in oil; transfer to a 3-quart slow cooker. Pour wine over top. Cover and cook on low for 8-9 hours or until meat thermometer reads 160F.