trim excess fat from pork and discard. Spray large skillet with nonstick cooking spray; heat over medium heat. Add pork; cook 10min or until browned on all sides. Remove; set aside. Add onion, celery, pecans, jalapeno pepper, sage, rosemary and black pepper to skillet. Cook 5min or until tender; set aside. Combine cornbread stuffing mix, vegetable mixture and broth in medium bowl. Stir in egg. Spoon stuffing mixture into slow cooker. Arrange pork on top. Cover and cook on LOW about 5hrs or until pork is tender and barely pink in centers. Serve with vegetable salad if desired. (this recipe seems to be for the round size crock pot, we have an oval, so we often increase the cornbread stuffing or add some cornbread muffin mix to the stuffing mixture to fill it up)
Pork Chops with Jalapeno pecan cornbread stuffing
ReplyDelete6 boneless loin pork chops, 1" thick (1.5lbs)
3/4C chopped onion
3/4C chopped celery
1/2C coarsely chopped pecans (I've used almonds usually)
1/2 medium jalapeno pepper seeded and chopped
1tsp rubbed sage
1/2 tsp dried rosemary leaves
1/8 tsp black pepper
4C unseasoned cornbread stuffing mix
1 1/4C reduced sodium chicken broth
1 egg slightly beaten
trim excess fat from pork and discard. Spray large skillet with nonstick cooking spray; heat over medium heat. Add pork; cook 10min or until browned on all sides. Remove; set aside. Add onion, celery, pecans, jalapeno pepper, sage, rosemary and black pepper to skillet. Cook 5min or until tender; set aside.
Combine cornbread stuffing mix, vegetable mixture and broth in medium bowl. Stir in egg. Spoon stuffing mixture into slow cooker. Arrange pork on top. Cover and cook on LOW about 5hrs or until pork is tender and barely pink in centers. Serve with vegetable salad if desired.
(this recipe seems to be for the round size crock pot, we have an oval, so we often increase the cornbread stuffing or add some cornbread muffin mix to the stuffing mixture to fill it up)