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Corn Stuffed Pork Chops
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5 to 6 pork chops, 1 to 2 inches thick
1 can (7 oz) whole kernel corn, undrained
1 cup soft bread crumbs
1 tbl instant minced onion
2 tbl minced green pepper
1 tsp salt
1/2 tsp sage
Cut a horizontal slit in side of each chop forming a pocket for stuffing. Mix undrained corn, bread crumbs, onion, pepper, salt, and sage. Spoon corn mixture into slits. Close with toothpicks. Place on metal rack or trivet in slow-cooking pot. Cover and cook on low for 6 to 8 hours. Serves 5 to 6.
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