Crockpot Corn Stuffed Pork Chops

 

6 Pork chops

2 T. Minced green pepper

7 oz. Whole kernel corn undrained

1 tsp. Salt

1/2 tsp. Sage

1 C. Soft bread crumbs

1 T. 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, breadcrumbs, 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.