crockpot - Veggie + Rice Stuffed Pork Ch
Source of Recipe
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Recipe Link: http://southernfood.about.com/od/crockpotporkchops/r/bl108c17.htm
crockpot - Veggie + Rice Stuffed Pork Chops
4 pork loin chops, at least 1-inch thick, trimmed
salt and black pepper
1 can (12 to 16 ounces) whole kernel corn, drained
1/2 green bell pepper, chopped
1/2 red or orange bell pepper, chopped
1 cup Italian seasoned dry bread crumbs
1/4 cup chopped onion
1/2 cup uncooked converted rice
1 can (8 ounces) tomato sauce
Cut a pocket into the side of each pork chop, starting
from edge nearest bone. Lightly season inside the
pocket with salt and pepper.
Combine corn, chopped bell pepper, bread crumbs,
chopped onion and rice in large mining bowl. Stuff
pork chops with vegetable-rice mixture. Fasten pockets
with wooden toothpicks, to keep stuffing in. Place any
remaining rice mixture in crockpot/slow cooker. Place
pork chops in crockpot.
Spread tomato sauce over the top of each chop, then
pour remaining tomato sauce over all. Cover and cook on
Low for 7 to 9 hours or until done. Remove pork chops to
serving platter and serve with your choice of vegetables
and the remaining vegetable-rice mixture.
Makes 4 servings.
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