It's another gray, cold day here in Greenville, SC with sleety rain predicted for tonight; definitely a day for staying inside while enjoying a good meal. Right now, I'm smelling the wonderful aromas of the dish described below. It's one of my favorites that is best served with applesauce and a simple vegetable.
SLOW COOKER STUFFING TOPPED PORK CHOPS
Ingredients:
- 2-4 center cut pork chops
- Salt, pepper and garlic powder
- 2 tbsp. olive oil
- 1 small onion, finely minced
- 1 stalk celery, finely minced
- 1 carrot, finely minced
- 1/4 cup chicken stock
- 1 box stuffing mix (either pork or savory herb flavor)
- 1 tsp. fennel seeds
- 2 tbsp. tapioca mixed with 1/4 cup chicken stock warmed in microwave
Directions:
- Sprinkle chops with salt, pepper and garlic powder (to taste).
- Brown chops well in heated oil on a medium skillet, then place in bottom of slow cooker.
- Add vegetables to remaining oil in skillet and cook until soft.
- Deglaze skillet with 1/4 cup chicken stock and pour mixture on top of chops.
- Stir tapioca mixture into slow cooker.
- Cook on low for 6 hours.
While chops are simmering, prepare stuffing mix according to directions on package and add fennel seeds. Form into ovals approximately the same size as chops and brown in toaster oven at 450F until crisp on top. Chill in refrigerator for at least 4 hours. One hour before serving, turn slow cooker to high heat, place stuffing on top of chops and finish until thoroughly heated. Serve with drippings and vegetables poured over top.
Enjoy! I know I will.
copyright 2009 Lane A Geyer
photos by Deb
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