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.
 
 
So whether you eat or drink or whatever you do, do it all for the glory of God.(1Corinthians 10:31)