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

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.

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