Savory Stuffed Chops

Recipe Ingredients

4		Boneless center loin chops - 3/4" to 1" thick
1/3 cup	36g / 1.3oz	Chopped celery
1/4 cup	27g / 1oz	Chopped carrot
1/2 cup	31g / 1.1oz	Chopped onion
1 tablespoon	15ml	Olive oil
2 tablespoons	30ml	Butter or margarine
1/4 cup	36g / 1.3oz	Chopped pecans - (optional)
2 cups	292g / 10oz	Soft bread crumbs
1		Egg
1/2 teaspoon	2.5ml	Rubbed sage
1/2 teaspoon	2.5ml	Thyme leaves - (to 1 tspn)
1 teaspoon	5ml	Dried parsley flakes
		(or 1 tablespoon chopped fresh parsley)
		Kosher salt - to taste
		Freshly ground black pepper - to taste
4		Potatoes - (to 6) - halved or quartered (medium)
1 teaspoon	5ml	Butter or margarine

Recipe 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.

Source:
Southern U.S. Cuisine (crockpot collection) at - http://southernfood.about.com

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