Using a slow cooker makes preparing this delightful dinner fast work. Adding nuts to the stuffing contributes taste, texture and a helping of good fat in the form of essential fatty acids.
Ingredients
6
boneless (1-1/2 pounds) pork loin chops, 1 inch thick
Nonstick cooking spray
3/4
cup chopped onion
3/4
cup chopped celery
1/2
cup coarsely chopped pecans
1/2
medium jalapeño pepper,* seeded and chopped
1
teaspoon rubbed sage
1/2
teaspoon dried rosemary
1/8
teaspoon black pepper
4
cups unseasoned corn bread stuffing mix
1-1/4
cups reduced-sodium chicken broth
1
egg, lightly beaten
*Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.
Slow Cooker Directions
1. Trim excess fat from pork and discard. Spray large skillet with cooking spray; heat over medium heat. Add pork; cook 10 minutes or until browned on both sides. Remove; set aside.
2. Add onion, celery, pecans, jalapeño pepper, sage, rosemary and black pepper to skillet. Cook 5 minutes or until onion and celery are tender; set aside.
3. Combine stuffing mix, vegetable mixture and broth in medium bowl. Stir in egg. Spoon stuffing mixture into slow cooker. Arrange pork on top. Cover; cook on LOW 5 hours or until pork is tender and barely pink in center.
Note
If you prefer a more moist dressing, increase the chicken broth to 1-1/2 cups.
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