Ingredients

6 pork chops
2 Tbsp. minced green pepper
7 ounces whole kernel corn undrained
1 tsp. salt
1/2 tsp. sage
1 C. soft bread crumbs
1 Tbsp. instant minced onion

Cooking Instructions

Have the butcher cut a pocket or with a sharp knife cut a horizontal slit in the side of each chop forming a pocket for stuffing. Mix undrained corn, bread crumbs, onion, pepper, salt, and sage. Spoon corn mixture into the slits. Close with toothpicks or small skewers. Place on a metal rack or trivet in crock-pot. Cover and cook on low for 6 to 8 hours. Especially good with fruit salad and lemon- buttered broccoli.
 
 
"For He has satisfied the thirsty soul, And the hungry soul He has filled with what is good." (Psalms 107:9)