You are here

Pork Chops With Jalapeno Pecan Cornbread Stuffing

Chef.at.Home's picture
Ingredients
  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
Directions

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.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Slow Cooked
Ingredient: 
Pork
Cook Time: 
300 Minutes

Rate It

Your rating: None
4.176665
Average: 4.2 (15 votes)