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
dash of freshly ground black pepper
4 cups unseasoned cornbread stuffing mix
1 1/4 cups reduced-sodium chicken broth*
1 egg, slightly beaten
Trim any excess fat from the chops.
Spray a large skillet with nonstick cooking spray and heat over medium heat. Add chops and cook until browned on both sides, about 10 minutes. Remove from skillet and set aside.
Add the celery, onion, pecans, pepper, sage, rosemary and black pepper to skillet. Cook 5 minutes; set aside.
In a medium bowl, combine the stuffing mix, celery mixture, and the broth in a medium bowl. Stir in the egg until blended. Spoon mixture into slow cooker and arrange chops over the stuffing. Place lid on cooker and and cook on low 5 to 6 hours until chops are cooked through.
*Another cup of broth may be used if you prefer a more moist dressing.
Yield: 6 servings.
Note: File Photo