Pork Chops with Jalapeno-Pecan Stuffing -

Stuffing or dressing?

That was the big debate we all had at work on Thanksgiving. Half of my coworkers proclaimed the savory side dish as stuffing, the other half as dressing. It didn’t matter where you were raised, either. I’m from Texas and I call it stuffing, while other Texan coworkers called it dressing.

A lot of people say the difference between the two is this: stuffing is stuffed into the bird, while dressing is served on the side. It’s all just semantics, I assume, because I don’t abide by those rules.

This recipe is the first time I’ve ever cooked stuffing (see: dressing) in the slow cooker. It came out well; not to dry, not too watery. There’s nothing quite like a good cornbread dressing (see: stuffing) to really put you in the holiday spirit.

Pork Chops with Jalapeno-Pecan Stuffing

Servings: 4-6
Time: 5 hrs
Difficulty: Easy
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A slow-cooker meal with pork chops and jalapeno-pecan stuffing.

Ingredients

4-6 boneless sirloin pork chops
2 tsp. Cajun seasoning
salt & pepper
1 TBS. olive oil
2 TBS. butter
1 onion, diced
3 stalks celery, minced; plus leaves saved for serving
1/2 cup coarsely chopped pecans
1 tsp. sage
2 jalapenos, minced
1/2 tsp. rosemary
1/8 tsp. pepper
4 cups (1 bag of Pepperidge Farms) cornbread stuffing mix
1 1/2 cups chicken broth
1 egg, lightly beaten

Directions

Heat oil in a large skillet over medium high heat. Season pork with Cajun seasoning, salt and pepper. Sear pork chops on all sides, about 5-6 minutes in total. Remove to a plate and set aside.
In skillet of pork drippings, melt butter. Add onion, celery and jalapenos. Saute until tender, about 5 minutes. Add sage, rosemary, pepper and pecans and toast, about 2 minutes.
In a large bowl, combine stuffing mix, chicken broth, vegetables, and egg. Stir until well combined.
Spoon stuffing mixture into a slow cooker. Top with pork. Cook on low for 5 hours or until pork is tender. Top with chopped celery leaves and extra pecans.

Step-By-Step Instructions