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.
 
 
"But solid food is for the mature, who because of practice have their senses trained to discern good and evil." (Hebrews 5:14)