3/4 C. chopped onion
1/4 C. chopped celery
2 T. butter
2 C. day-old bread cubes
1/2 C. minced fresh parsley
1/3 C. evaporated milk
1 tsp fennel seeds, crushed
1 1/2 tsp. salt divided
1/2 tsp. pepper, divided
6 rib or loin chops (1" thick)
1 T. vegetable oil
3/4 C. white wine or chicken broth

In a skillet saute onion and celery in butter till tender
Add bread cubes, parsley, milk, fennel, 1/4 tsp. salt, and 1/8 tsp. pepper; toss to coat
Cut a pocket in each chop by slicing from the fat side almost to the bone
Spoon abut 1/4 C. stuffing into each pocket Combine the remaining salt and pepper and rub on chops
In a skillet brown the chops in oil; transfer to a slow cooker
Pour wine or broth over the chops, cover and cook low for 8-9 hours or till meat juices run clear
Serves 6