Ingredients 4 each pork loin chops, well trimmed 1
salt and pepper 1 each corn, whole kernel, 12 oz can, drained 1 each onion, chopped 1 each green bell pepper, chopped 1 cup bread crumbs, fresh 1/2 teaspoon oregano, leaf or sage 1/3 cup rice, long grain, converted 1 each tomato sauce, 8 oz can
Directions: Cut a pocket in each chop, cutting from the edge almost to the bone. Lightly season pockets with salt and pepper. In a bowl, combine all ingredients except tomato sauce. Pack vegetable mixture into pockets. Secure along fat side with wooden picks. Pour any remaining vegetable mixture into crockpot. Moisten top surface of each chop with tomato sauce. Add stuffed pork chops to crockpot, stacking to fit if necessary. Pour any remaining tomato sauce on top. Cover and cook on Low for 8 to 10 hours or on High for 4 to 5 hours; until done. To serve, remove pork chops to heatproof platter and mound vegetable-rice mixture in center. Serves 4.