Ingredients
3/4 cup chopped onion1/4 cup chopped celery2 tablespoons butter2 cups day-old bread cubes1/2 cup minced fresh parsley1/3 cup evaporated milk1 teaspoon fennel seed, crushed1-1/2 teaspoons salt, divided1/2 teaspoon pepper, divided6 bone-in pork rib or loin chops (8 ounces each)1 tablespoon canola oil3/4 cup white wine or chicken broth
Preparation
In a small skillet, saute onion and celery in butter until tender. Add the bread cubes, parsley, milk, fennel, 1/4 teaspoon salt and 1/8 teaspoon pepper; toss to coat.
Cut a pocket in each chop by slicing from the fat side almost to the bone. Spoon about 1/4 cup stuffing into each pocket. Combine the remaining salt and pepper; rub over chops.
In a large skillet, brown chops in oil; transfer to a 3-qt. slow cooker. Pour wine over top. Cover and cook on low for 8-9 hours or until thermometer reads 160°.
