This weekend I decided to go searching for some new slow-cooker recipes and found this one in an old Pillsbury cookbook. I already had everything but the pork chops, so decided to put it on the menu this week. I think it sounds great--hope it turns out well!
Pork Chops with Corn Stuffing
4 (4 oz) boneless pork chops
4 cups cornbread stuffing mix
1/2 c chopped celery
1/4 c chopped onion
1/4 tsp dried sage (I used poultry seasoning)
1 can (14 oz) chicken broth
1 (11 oz) can of mexi-corn, drained (I'm going to use frozen corn and diced bell pepper since that's what I have on hand)
1 egg, beaten
Heat a lightly-oiled skillet over medium heat. Add pork chops and cook just until browned on both sides. Season with salt and pepper, if desired. In a large bowl, combine all remaining ingredients and mix well. Spoon stuffing mixture into 3-4 quart slow-cooker coated lightly with nonstick spray. Arrange browned pork chops over stuffing. Cover and cook on low for 5-6 hours, or until pork is no longer pink in the center.
UPDATED 3/2: We had this for supper tonight and it was great! It was quick and easy, just like good slow-cooker food should be. I threw everything in my 4-quart crock when I was home for lunch and it was done perfectly when I got home this evening. The pork was super-tender and the stuffing was moist and tasty. If I make it again, though, I'll probably leave out the bell pepper (just use plain corn). Hubby found it to be a little overwhelming, and it would be fine without it. I think a chopped or coarsely grated carrot would also be a nice addition.
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