Recipe - Corn-Stuffed Pork Chops

5 Pork chops 1 to 2 inches
thick
1 cn (7 Oz) whole kernel corn;
not drained
1 cup Soft bread crumbs
1 tablespoon Minced onions
2 tablespoon Green pepper; minced
1 teaspoon Salt
One half teaspoon Sage

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
slowcooking pot. Cover and cook on low for 6 to 8 hours. Especially good
with fruit salad and lemonbuttered broccoli.
Posted to recipeludigest Volume 01 Number 266 by James and Susan Kirkland
kirkland@gj.net on Nov 17, 1997