- 6 pork chops, cut 1 to 2 inches
thick
- 1 7-ounce can corn, whole kernel,
not drained
- 1 cup bread crumbs, soft
- 1 teaspoon onions, instant, minced
- 2 tablespoons green bell peppers,
minced
- 1 teaspoon salt
- 1/2 teaspoon sage
Have the butcher cut 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
crockpot. Cover and cook on LOW for 6 to 8
hours.
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