Corn Stuffed Pork Chops
Source of Recipe
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6 pork chops
2 tablespoons minced green bell pepper
7 ounces whole kernel corn, undrained
1 teaspoon salt
1/2 teaspoon sage
1 cup soft bread crumbs
1 tablespoon instant minced onion
Have the butcher cut a pocket or with a sharp knife cut a horizontal slit in the side of each chop forming a pocket for stuffing.
Mix undrained corn, bread crumbs, onion, pepper, salt, and sage. Spoon corn mixture into the slits. Close with wooden picks or small skewers. Place on a metal rack or trivet in crockpot. Cover and cook on LOW for 6 to 8 hours.
Makes 5 to 6 servings.
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