Corn Stuffed Pork Chops 2
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.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)