This amazing meal is so so easy and so incredible! :-)
It is the perfect dinner for a busy day and plans with friends that night! :-)
Pork Chops with Jalapeno-Pecan Cornbread Stuffing
(Makes 6 servings)
6 1-inch thick boneless pork loin chops (about 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
1/8 teaspoon black pepper
4 cups unseasoned cornbread stuffing mix
1 1/4 cups reduced sodium chicken broth
1 egg, lightly beaten
1. Trim excess fat from pork and discard. Coat large skillet with nonstick cooking spray; heat over medium heat until hot. Add pork; cook 10 minutes or until browned on both sides. Remove; set aside.
2. Add onion, celery, pecans, jalapeno, sage, rosemary and black pepper to skillet. Cook 5 minutes or until onion and celery are tender.
3. Combine cornbread stuffing mix, vegetable mixture and broth in medium bowl. Stir in egg. Spoon stuffing mixture into a slow cooker. Arrange pork on top. Cover; cook on LOW about 5 hours or until pork is tender.
Slow Cooker Bible