Corn-Stuffed Pork Chops Gndr31b
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6 Servings
June James
6 Pork chops; 1 t0 2" thick
7 oz Corn; whole kernel,not/drain
1 c Bread crumbs; soft
1 ts Onion; instant, minced
2 tb Green pepper; minced
1 ts Salt
1/2 ts Sage
Have the butcher cut 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
crockpot. Cover and cook on LOW for 6 to 8 hours.
Especially good with fruit salad and lemon-buttered broccoli. Makes 5 to 6
servings... Liz Jones (VXRF36B)...April 1992...
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