Fun, Crafts and Recipes

5 each pork chops - 1 to 2 inches thick
7 ounces can whole kernel corn — not drained
1 cup soft bread crumbs
1 tablespoon minced onions
2 tablespoons green pepper — minced
1 teaspoon salt
1/2 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 slow-cooking pot.
Cover and cook on low for 6 to 8 hours.