Ingredients

5 each pork chops 1 to 2 inches thick
7 ounces can whole kernel corn not drained
1 C. soft bread crumbs
1 Tbsp. minced onions
2 Tbsp. green pepper minced
1 tsp. salt
1/2 tsp. sage

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. Mix undrained corn, bread crumbs, onion, pepper, salt, and sage. Spoon corn mixture into slits. Close with toothpicks or small skewers. Place on metal rack or trivet in slow-cooking pot. Cover and cook on low for 6 to 8 hours. Especially good with fruit salad and lemon-buttered broccoli.
 
 
While they were eating, Jesus took some bread, and after a blessing, He broke it and gave it to the disciples, and said, Take, eat; this is My body." (Matthew 26:26)