"Crockpot Corn Stuffed Pork Chops"
| 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.
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