Crockpot Corn Stuffed Pork Chops
Don't let those pork chops taste too dry! Instead try this simple and tasty recipe that's packed with flavor! 31
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Ingredients
| 6 | each |
pork chops
|
* |
| 2 | tablespoons |
green bell peppers
minced |
|
| 7 | ounces |
corn
whole kernel corn, undrained |
|
| 1 | teaspoon |
salt
|
|
| ½ | teaspoon |
sage
|
* |
| 1 | cup |
bread crumbs
soft |
|
| 1 | tablespoon |
onion, dried flakes
|
Directions
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.
Nutrition Facts
Serving Size 45g (1.6 oz)Amount per Serving
Calories 9312% of calories from fat
% Daily Value *
Total Fat 1g
2%
Saturated Fat 0g
1%
Trans Fat
0g
Cholesterol 0mg
0%
Sodium 528mg
22%
Total Carbohydrate
6g
6%
Dietary Fiber 2g
6%
Sugars g
Protein
6g
Vitamin A 1%
•
Vitamin C 8%
Calcium 4%
•
Iron 6%
* based on a 2,000 calorie diet
How is this calculated?
