Ingredients
- 2 tablespoons Grassland Butter
- 6 eight ounce bone-in pork chops
- ¾ cups chicken broth
- ¾ cup chopped white onion
- ¼ cup chopped celery
- ⅓ cup evaporated milk
- 2 cups bread crumbs
- ⅓ cup minced parsley
- 1 ½ teaspoons salt
- ½ teaspoon pepper
- 1 teaspoon crushed fennel seed
- 1 tablespoon oil
Instructions
- On stovetop, melt Grassland Butter in a small skillet. Add onion and celery and saute until tender. Add bread crumbs, parsley, milk, fennel, salt, and pepper. Toss to coat.
- Cut a pocket in each pork chop from front almost to the bone. Spoon ¼ cup stuffing into each pocket.
- Rub chops with salt and pepper to taste.
- In a large skillet, place chops into oil until they brown. Once browned, transfer to a 3-qt. slow cooker, or Crock Pot. Pour chicken broth over top.
- Cover and cook on low for 8-9 hours.