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!
Yield
6 servingsPrep
30 minCook
6 hrsReady
6 hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
pork chops
|
*
|
| 3E+1 | ml |
green bell peppers
minced |
|
| 202.3 | ml/g |
corn
whole kernel corn, undrained |
|
| 5 | ml |
salt
|
|
| 2.5 | ml |
sage
|
*
|
| 237 | ml |
bread crumbs
soft |
|
| 15 | ml |
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.
