Herb Stuffed Chops

Total Time Prep: 25 min. Cook: 8 hours
Yield 6 servings
Test Kitchen Approved
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, Ohio

Ingredients

  • 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

Directions

  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 thermometer reads 160°.

Nutrition Facts

1 stuffed pork chop: 459 calories, 26g fat (10g saturated fat), 126mg cholesterol, 795mg sodium, 11g carbohydrate (3g sugars, 1g fiber), 38g protein.

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, Ohio
Recipe Creator

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