Amount
Ingredient
Preparation



6
each
pork chops





2
tablespoons
green bell pepper

minced



7
ounces
corn

whole kernel corn, undrained



1
teaspoon
salt





1/2
teaspoon
sage





1
cup
bread crumbs

soft



1
tablespoon
onion, dried flakes

 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. Makes 5 to 6 servings.