Corn-Stuffed Pork Chops

• 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.