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Corn-Stuffed Pork Chops

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pork chop

  • 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.

Freezer Cooking

 
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