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.
 
 
"I gave you milk to drink, not solid food; for you were not yet able to receive it. Indeed, even now you are not yet able," (1Corinthians 3:2)