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
green bell peppers
whole kernel corn, undrained
onion, dried flakes
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.