| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
|
Pork, Stuffing, Crockpot |
6 |
Servings |
INGREDIENTS
| 1 |
tb |
Oil |
| 6 |
|
Boneless pork loin chops (about 3/4" thick); 4-oz. each |
| 1 1/2 |
ts |
Dried pork seasoning* |
| 4 |
c |
Cornbread stuffing mix |
| 1/2 |
c |
Chopped celery |
| 1/4 |
c |
Chopped onion |
| 1/4 |
ts |
Dried sage; crushed |
| 1 |
cn |
Chicken broth; 14-1/2 oz. |
| 1 |
cn |
Drained Mexicorn; 11-oz. |
| 1 |
|
Egg; beaten |
INSTRUCTIONS
*If pork seasoning is not available, substitute a mixture of 1/4 teaspoon
each of seasoned salt, garlic powder, thyme leaves and black pepper.
Heat oil in large skillet over medium heat until hot. Add pork chops; cook
until browned on both sides. Drain. Sprinkle pork with pork seasoning. In
large bowl, combine all remaining ingredients; mix well. Spray inside of
3-1/2 to 4 quart Crock Pot slow cooker with nonstick cooking spray. Spoon
stuffing mixture into sprayed slow cooker. Arrange browned pork chops in 2
layers over stuffing. Cover; cook on low setting for 5 to 6 hours or until
pork is no longer pink in center. Makes 6 servings. Tip: If you are using a
large 5 to 6 quart Crockpot slow cooker, bone-in pork chops can be used in
place of the boneless pork chops. Serving suggestion: Serve with steamed
green beans, cranberry sauce and dinner rolls. Formatted by Lynn Thomas
dcqp82a@prodigy.com. Source: Soups, Chilies and Crock-Pot Slow Cooker Meals
by Pillsbury. Lynn's notes: Made this 2-12-98; fried garlic and onions
while browning the chops and used the onions to top the chops in the
crockpot; cooked for 6-1/2 hrs. Excellent dinner-- just add a salad.
Recipe by: Soups, Chilies and Crockpot Meals
Posted to TNT Recipes Digest by WWGQ25C@prodigy.com (MRS LYNN P THOMAS) on
Feb 13, 1998
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