Herb Stuffed Chops

3/4 cup chopped onion
1/4 cup chopped celery
2 tablespoons butter
2 cups day-old bread cubes
1/2 cup minced fresh parsley
1/3 cup evaporated milk
1 teaspoon fennel seed, crushed
1-1/2 teaspoons salt, divided
1/2 teaspoon pepper, divided
6 rib or loin pork chops (1 inch thick)
1 tablespoon vegetable oil
3/4 cup white wine or chicken broth

In a skillet, saute onion and celery in butter until tender. Add bread cubes, parsley, milk, fennel, 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 3-qt. slow cooker. Pour wine or broth over the chops. Cover and cook on low for 8-9 hours or until meat juices run clear. Makes 6 servings.