Ingredients:
- 4 center loin chops, boneless, 3/4- to 1-inch 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 tsp rubbed sage
- 1/2 to 1 tsp thyme leaves
- 1 tsp dried parsley flakes or 1 tablespoon fresh chopped
- Kosher salt and freshly ground pepper, to taste
- 4 to 6 medium potatoes, halved or quartered
- 1 tsp butter or margarine
Preparation:
Cut each pork 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 slow cooker/Crock Pot; dot with 1 teaspoon of butter or margarine. Season lightly with salt and pepper.
Place rolls on the potatoes in the slow cooker/Crock Pot. Sprinkle with remaining stuffing mix. Cover and cook on low for 7 to 9 hours. Stuffed pork chops recipe serves 4.
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