Pork Chops With Jalapeno Pecan Cornbread Stuffing
|Boneless loin pork chops||1 1⁄2 Pound (1 Inch Thick)|
|Chopped onion||3⁄4 Cup (12 tbs)|
|Chopped celery||3⁄4 Cup (12 tbs)|
|Coarsely chopped pecans||1⁄2 Cup (8 tbs)|
|Jalapeno pepper||1⁄2 Medium, seeded and chopped|
|Rubbed sage||1 Teaspoon|
|Dried rosemary leaves||1⁄2 Teaspoon|
|Black pepper||1⁄8 Teaspoon|
|Cornbread stuffing mix||4 Cup (64 tbs) (Unseasoned)|
|Reduced sodium chicken broth||1 1⁄4 Cup (20 tbs)|
|Egg||1 , lightly beaten|
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.
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 about 5 hours or until pork is tender and barely pink in centers.
Serve with vegetable salad, if desired.