Ingredients

5 pork chops 1 inch to 2 inch thick
1 can whole kernel corn 7 oz. un-drained
1 C. soft bread crumbs
1 Tbsp. instant minced onion
2 Tbsp. minced green pepper
1 tsp. salt
1/2 tsp. sage

Cooking Instructions

Cut a horizontal slit in side of each chop forming a pocket for stuffing. Mix un-drained corn, bread crumbs, onion, pepper, salt, and sage. Spoon corn mixture into slits. Close with toothpicks. Place on metal rack or trivet in crock pot. Cover and cook on low for 6 to 8 hours.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)