Herb-Stuffed Pork Chops

We had this the other day, and it was to die for!

I just used a box of stove top stuffing, but here is the recipe for theres.

3/4 c. chopped onion
1/4 c. chopped celery
2 Tblsp. butter
2 Cups day-pld bread cubes
1/2 cups minced fresh parsley
1/3 cups evaporatedmilk
1 tsp. fennel seed, crushed
1-1/12 tsp. salt,divided
1/2 tsp. pepper divided
6 rib or loin pork chops
3/4 cup white wine or chicken broth

In askillet,saute onion and celery in butter until tender. Addbread cubes, parsley, milk, fennel, 1/4 tsp salt and 1/8tsp. pepper; toss to coat. Cut apocketineach chopby slicing from the fat side almostto the one. Spoon abiyt 1/4 cup stuffing into each pocket. Comine the remaining salt and pepper;rub over chops.

Ina skillet, brown the chopsinoil; transfer to a slow cooker. Pour wint or broth over the chops. Cover and cook on low for 8-9 hours or until meat juices run clear.

We made gravy with the drippings in the crockpot and served with mashed potates.

Delicious.