4 (4 oz) boneless pork chops

4 C. cornbread stuffing mix

1/2 C. chopped celery

1/4 C. chopped onion

1/4 tsp dried sage (I used poultry seasoning)

1 can (14 oz) chicken broth

1 (11 oz) can of mexi-corn, drained (I’m going to use frozen corn and diced bell pepper since that’s what I have on hand)

1 egg, beaten

 

Heat a lightly-oiled skillet over medium heat. Add pork chops and cook just until browned on both sides. Season with salt and pepper, if desired. In a large bowl, combine all remaining ingredients and mix well. Spoon stuffing mixture into 3-4 quart slow-cooker coated lightly with nonstick spray. Arrange browned pork chops over stuffing. Cover and cook on low for 5-6 hours, or until pork is no longer pink in the center.