Instructions: Cut each chop horizontally through the center but not quite through, to butterfly. Between plastic wrap, gently pound the chops to thin out. Season with salt and pepper; set aside.

Melt 2 tablespoons of margarine with the olive oil in a skillet over medium-low heat. Cook celery, carrots, and onion until tender.

Pour vegetable mixture into a medium mixing bowl; add bread crumbs, chopped pecans, sage, parsley, thyme, salt, and pepper. Mix until somewhat moistened. Pat a few tablespoons on each chop; roll up and secure with a toothpick.

Place potatoes in the crockpot; dot with 1 teaspoon of butter or margarine. Season lightly with salt and pepper.

Place rolls on the potatoes in the crockpot. Sprinkle with remaining stuffing mix. Cover and cook on LOW for 7 to 9 hours.

This recipe yields 4 servings.

NOTES :

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