Ingredients

4 each double cut loin pork chops
2 C. corn bread stuffing mix
2 Tbsp. melted butter
1/4 tsp. salt
1/3 C. orange juice
1 Tbsp. pecans finely chopped
salt and pepper
1/4 C. light corn syrup
1/2 tsp. orange peel grated

Cooking Instructions

Have butcher cut a pocket or with a sharp knife cut a horizontal slit in side of each chop forming a pocket for stuffing. Combine stuffing with butter, 1/4 tsp.. salt, orange juice, and pecans. Fill pockets with stuffing. Sprinkle chops with salt and pepper. Place on metal rack in slow-cooking pot. Cover and cook on low for 6 to 8 hours. Uncover; turn control to high and brush with sauce again. Cook on high for 15 to 20 minutes.
 
 
"All flesh is not the same flesh, but there is one flesh of men, and another flesh of beasts, and another flesh of birds, and another of fish." (1Corinthians 15:39)