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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