Pork Chops with Jalapeno-Pecan Cornbread Stuffing

(from castro15’s recipe box)

Categories: Slow Cooker

Ingredients

  • 6 boneless pork chops
  • 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 tsp rubbed sage
  • 1/2 tsp dried rosemary
  • 1/8 tsp black pepper
  • 4 cups unseasoned cornbread stuffing mix
  • 1 1/4 cups chicken broth
  • 1 egg, lightly beaten

Directions

  1. Trim excess fat from pork and discard. Spray large skillet with nonstick cooking spray; heat over medium heat. Add pork; cook 10 minutes or until browned on all sides. Remove; set aside. Add onion, celery, pecans, jalapeno pepper, sage, rosemary and black pepper to skillet. Cook 5 minutes or until tender; set aside.

  2. Combine cornbread stuffing mix, vegetable mixture and broth in medium bowl. Stir in egg. Spoon stuffing mixture into slow cooker. Arrange pork on top. Cover and cook on LOW 5 hours, or until pork is tender and barely pink in center. Serve with vegetable salad, if desired.

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