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.
Share this recipe with a friend
In order to share this corn stuffed pork chops recipe with a friend, simply enter their email address below as well as your name so your friend knows who sent them this recipe.