0 Pork Chops with Jalapeno-Pecan Cornbread Stuffing

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