Recipe: Pork Chops with Jalapeno Pecan Cornbread Stuffing (crock pot)

PORK CHOPS WITH JALAPENO PECAN CORNBREAD STUFFING

6 boneless loin pork chops, 1 inch thick (1 1/2 pounds total)
3/4 cup chopped onion
3/4 cup chopped celery
1/2 cup coarsely chopped pecans
1/2 medium jalapeno pepper,* seeded and chopped
1 teaspoon rubbed sage
1/2 teaspoon dried rosemary leaves
1/8 teaspoon black pepper
4 cups unseasoned cornbread stuffing mix
1 1/4 cups reduced-sodium chicken broth**
I egg, slightly beaten

Trim excess fat from pork and discard.

Spray large skillet with nonstick cooking spray; heat over medium heat. Add pork; cook 10 minutes or until browned on all sides. Remove; set aside.

Add onion, celery, pecans, jalapeno pepper, sage, rosemary and pepper to skillet. Cook 5 minutes or until tender; set aside.

Combine cornbread stuffing mix, vegetable mixture and broth in medium bowl. Stir in egg. Spoon stuffing mixture into slow cooker. Arrange pork on top.

Cover and cook on LOW about 5 hours or until pork is tender and barely pink in center.

*Jalapeno peppers can sting and irritate the skin; wear rubber gloves when handling peppers and do not touch eyes.

**If you prefer a more moist dressing, increase the chicken broth to 1 1/2 cups.

Makes 6 servings
From: Recipelink.com
Source: Recipe booklet: Slow Cooker Recipes, Easy Home Cooking No. 30, Vol. 1, October 15, 1996