3/4 cup chopped onion
1/4 cup chopped celery
2 Tbl. butter or margarine
2 cups day-old bread cubes
1/2 cup minced fresh parsley
1/3 cup evaporated milk
1 1/2 tsp. pepper, divided
6 rib or loin pork chops (1 inch thick)
1 Tbl. vegetable oil
3/4 cup chicken broth
1. In a skillet, saute onion and celery in butter until tender.
2. Add bread cubes, parsley, milk, 1/4 tsp salt and 1/8 tsp. pepper, toss to coat.
3. Cut a pocket in each chop by slicing from the fat side almost to the bone. Spoon about 1/4 cup stuffing into each pocket.
4. Combine the remining salt and pepper; sprinkle over chops. In a skillet, brown the chops in oil; transfer to a slow cooker. Pour broth over the chops. Cover and cook on low for 8-9 hours or until meat juices run clear. Serves 6