Ingredients needed:
* 3/4 cup of chopped onion
* 1/4 cup of chopped celery
* 2 tablespoons of butter
* 2 cups of day-old bread cubes
* 1/2 cup of minced fresh parsley
* 1/3 cup of evaporated milk
* 1 teaspoon of fennel seed, crushed
* 1 1/2 teaspoons of salt, divided
* 1/2 teaspoon of pepper, divided
* 6 bone-in pork rib or loin chops (approximately 8 ounces each)
* 1 tablespoon of canola oil
* 3/4 cup of white wine or chicken broth
Preparation steps:
* In a small skillet, sauté onion and celery in butter until tender. Add the bread cubes, parsley, milk, fennel, 1/4 teaspoon salt and 1/8 teaspoon of pepper; toss to coat.
* 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.
* In a large skillet, brown chops in oil; transfer to crockpot. Pour wine or chicken broth over top. Cover and cook on low for 8 1/2 hours.
Enjoy
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