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4 (4 oz) boneless pork chops<\/span><\/p>\n 4 C. cornbread stuffing mix<\/span><\/p>\n 1\/2 C. chopped celery<\/span><\/p>\n 1\/4 C. chopped onion<\/span><\/p>\n 1\/4 tsp dried sage (I used poultry seasoning)<\/span><\/p>\n 1 can (14 oz) chicken broth<\/span><\/p>\n 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)<\/span><\/p>\n 1 egg, beaten<\/span><\/p>\n \u00c2\u00a0<\/span><\/p>\n 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.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":" \u00c2\u00a0 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 \u00c2\u00a0 Heat a lightly-oiled skillet over medium heat. Add pork chops and cook just until browned on both sides….<\/p>\n