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.
 
 
"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)