Stuffed Pork Chops
|Pork loin chops||4 , well trimmed|
|Canned whole kernel corn||12 Ounce, drained (1 Can)|
|Onion||1 Small, chopped|
|Green pepper||1 Small, seeded and chopped|
|Fresh bread crumbs||1 Cup (16 tbs)|
|Leaf oregano/Sage leaf||1⁄2 Teaspoon|
|Long grain converted rice||1⁄3 Cup (5.33 tbs)|
|Tomato sauce||8 Ounce (1 Can)|
Cut a pocket in each chop, cutting from the edge almost to the bone.
Lightly season pockets with salt and pepper.
In bowl, combine all ingredients except pork chops and tomato sauce.
Pack vegetable mixture into pockets.
Secure along fat side with wooden picks.
Pour any remaining vegetable mixture into crock pot.
Moisten top surface of each chop with tomato sauce.
Add stuffed pork chops to crock pot, stacking to fit if necessary.
Pour any remaining tomato sauce on top.
Cover and cook on low setting for 8 to 10 hours or until done.