Crockpot recipes |
Savory Stuffed Chops |
 |
| 4 boneless center loin chops -- 3/4" to 1" thick 1/3 cup chopped celery 1/4 cup chopped carrot 1/2 cup chopped onion 1 tablespoon olive oil 2 tablespoons butter or margarine 1/4 cup chopped pecans -- (optional) 2 cups soft bread crumbs 1 egg 1/2 teaspoon rubbed sage 1/2 teaspoon thyme leaves - (to 1 tspn) 1 teaspoon dried parsley flakes (or 1 tablespoon chopped fresh parsley) Kosher salt -- to taste Freshly ground black pepper -- to taste 4 medium potatoes - (to 6) -- halved or quartered 1 teaspoon butter or margarine |
|
Cut each chop horizontally through the center but not quite through, to butterfly. Between plastic wrap, gently pound the chops to thin out. Season with salt and pepper; set aside. Melt 2 tablespoons of margarine with the olive oil in a skillet over medium-low heat. Cook celery, carrots, and onion until tender. Pour vegetable mixture into a medium mixing bowl; add bread crumbs, chopped pecans, sage, parsley, thyme, salt, and pepper. Mix until somewhat moistened. Pat a few tablespoons on each chop; roll up and secure with a toothpick. Place potatoes in the crockpot; dot with 1 teaspoon of butter or margarine. Season lightly with salt and pepper. Place rolls on the potatoes in the crockpot. Sprinkle with remaining stuffing mix. Cover and cook on LOW for 7 to 9 hours. |
