6 Pork chops
2 tablespoons Minced green pepper
7 ounces Whole kernel corn undrained
1 teaspoon Salt
1/2 teaspoon Sage
1 cup Soft bread crumbs
1 tablespoon Instant minced onion
.
Have the butcher 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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