Crock Pot Pork Chops with Jalapeno Pecan Cornbread Stuffing

This was really good. The kids even loved it (unheard of especially since I slipped and called it "pork" instead of "chicken" which I call ALL white meat so they eat it). I didn't have the cornbread stuffing so I used chicken and I omitted pecans since I didn't have any on hand. Delicious anyway.

Crock Pot Pork Chops with Jalapeno Pecan Cornbread Stuffing

6 boneless loin pork chops,

1" thick 3/4 cup onion, chopped

3/4 cup celery, chopped

1/2 cup pecans, coarsely chopped

1/2 medium jalapeno pepper, seeded and chopped

1 teaspoon rubbed sage

1/2 teaspoon dried rosemary leaves

1/8 teaspoon black pepper

4 cups cornbread stuffing mix

1 cup reduced-sodium chicken broth (increase to 11/4 C for moister stuffing)

1 egg, lightly beaten

Spray large skillet with nonstick cooking spray; heat over medium heat. Add pork; cook 10 minutes or until browned on all sides. Remove and set aside. Add onion, celery, pecans, jalapeno pepper, sage, rosemary and black pepper to skillet. Cook 5 minutes or until vegetables are tender; set aside. Combine cornbread stuffing mix, vegetable mixture and broth in medium bowl. Stir in egg. Spoon stuffing into slow cooker. Arrange pork on top. Cover and cook on Low for 6 hours or until pork is tender.

photo courtesy of Food Nework