3/4 c. chopped onion
1/4 c. chopped celery
2 tbsp. butter
2 c. day-old bread cubes
1/2 c. minced fresh parsley
1/3 c. evaporated milk
1 tsp. fennel seed, crushed
1 1/2 tsp. salt, divided
1/2 tsp. pepper, divided
6 rib or loin pork chops (1-inch thick)
1 tbsp. vegetable oil
3/4 c. chicken broth

In a skillet, sauté onion and celery in butter until tender. Add bread cubes, parsley, milk, fennel seed, 1/4 teaspoon salt and 1/8 teaspoon pepper; toss to coat.

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.

Combine the remaining salt and pepper. Rub 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 to 9 hours or until meat juices run clear.

Yield: 6 servings.