Ingredients needed:
* 6 boneless loin pork chops, 1 inch thick
* 3/4 cup chopped onion
* 3/4 cup chopped celery
* 1/2 cup coarsely chopped pecans
* 1/2 medium jalapeno pepper, seeded and chopped (Reminder: Jalapeno peppers can sting and irritate the skin, so wear rubber gloves when handling peppers)
* 1 teaspoon of rubbed sage
* 1/2 teaspoon of dried rosemary
* 1/8 teaspoon of black pepper
* 4 cups of unseasoned cornbread stuffing mix
* 1 1/4 cups of chicken broth
* 1 egg, lightly beaten
Preparation steps:
* Trim excess fat from pork and discard. Coat large skillet with nonstick cooking spray; heat over medium heat until hot. Add pork; cook for 10 minutes or until browned on both sides. Remove; set aside.
* Add onion, celery, pecans, jalapeno pepper, sage, rosemary and black pepper to skillet. Cook for 5 minutes or until onion and celery are tender.
* Combine cornbread stuffing mix, vegetable mixture and broth in medium bowl. Stir in egg. Spoon stuffing mixture into crockpot. Arrange pork on top.
* Cover and cook on low for 5 hours or until pork is tender.
Enjoy
(Serves 6)
