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CROCKPOT CORN STUFFED PORK CHOPS
Yield: 6 servings

6 pork chops
2 tb minced green pepper
7 oz whole kernel corn undrained
1 ts salt
1/2 ts sage
1 c soft bread crumbs
1 tb instant minced onion

Cut a pocket 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 crock-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.

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