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And having food and raiment let us be therewith content.

-1 Timothy 6:8

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Stuffed Pork Chops

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  • 4 pork chops
  • Salt and pepper
  • 1 15-ounce can corn, whole, drained
  • 1 onion, chopped
  • 1 green bell pepper, chopped
  • 1 cup bread crumbs, fresh
  • 1/2 teaspoon oregano or sage
  • 1/3 cup white rice, raw converted
  • 1 8-ounce can tomato sauce

This recipe makes 4 servings.

Cut pocket in each chop, cutting from the edge almost to the bone. Lightly sprinkle with salt and pepper.

In bowl combine all ingredients except chops and tomato sauce. Pack this into pockets in pork chops. Secure with wooden picks. Pour any remaining stuffing into crock pot. Moisten top of each chop with tomato sauce. Add stuffed chops to crock pot, stacking, if necessary to fit. Pour any remaining tomato sauce over top. Cover and cook on LOW 7-10 hours or until done.

To serve, remove chops to heatproof platter and mound loose vegetable-rice mixture in center.

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