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.

This recipe yields 4 servings.