Ingredients 6 each pork chops 2 tablespoon green pepper, minced 7 oz whole kernel corn, undrained 1 teaspoon salt 1/2 teaspoon sage 1 cup soft bread crumbs 1 tablespoon instant minced onion
Directions: 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 toothpicks or small skewers. Place on a metal rack or trivet in crock-pot. Cover and cook on low for 6 to 8 hours. Especially good with fruit salad and lemon-buttered broccoli. Makes 5 to 6 servings.