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Slow Cooker Pork Chops With Jalapeno-Pecan Cornbread Stuffing
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- #89933
serves/makes:
ready in:
over 5 hrs
over 5 hrs
ingredients
6 boneless loin pork chops, 1" thick
3/4 cup onion, chopped
3/4 cup celery, chopped
1/2 cup pecans, coarsely chopped
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
OR
1 package (6.8 ounce size) Creole stuffing mix
1/4 cup reduced-sodium chicken broth
1 egg, lightly beaten
directions
Spray large skillet with nonstick cooking spray; heat over medium heat. Add pork; cook 10 minutes or until browned on all sides. Remove and set aside.
Add onion, celery, pecans, jalapeno pepper, sage, rosemary and black pepper to skillet. Cook 5 minutes or until vegetables are tender; set aside.
Combine cornbread stuffing mix, vegetable mixture and broth in medium bowl. Stir in egg. Spoon stuffing into slow cooker. Arrange pork on top.
Cover and cook on Low for 6 hours or until pork is tender.
added by
doodlebug
crock pot notes
Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.nutrition data
477 calories, 27 grams fat, 33 grams carbohydrates, 25 grams protein per serving.
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