Classic Corn Stuffed Pork Chops
|Pork chops||6 (2 Inches Thick)|
|Canned whole kernel corn||7 Ounce, not drained (1 Can)|
|Soft bread crumbs||1 Cup (16 tbs)|
|Instant minced onion||1 Tablespoon|
|Minced green pepper||2 Tablespoon|
Have butcher cut a pocket or with a sharp knife cut a horizontal slit in side of each chop forming a pocket for stuffing.
Mix undrained corn, bread crumbs, onion, pepper, salt, and sage.
Spoon corn mixture into slits.
Close with toothpicks or small skewers.
Place on metal rack or trivet in slow-cooking 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.