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.
 
 
"Jesus *said to them, "My food is to do the will of Him who sent Me and to accomplish His work." (John 4:34)