Savory Stuffed Chops: Date Added: 11 Nov 2009 Ingredients:

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

Cooking Instructions:

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.

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