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.
 
 
"I have heard the grumblings of the sons of Israel; speak to them, saying, 'At twilight you shall eat meat, and in the morning you shall be filled with bread; and you shall know that I am the LORD your God.'" (Exodus 16: