Corn Stuffed Pork Chops 5 to 6 pork chops, 1 to 2 inches thick 1 7 ounce can whole kernel corn, undrained 1 cup soft bread crumbs 1 tablespoon instant minced onion 2 tablespoons minced green pepper 1 teaspoon salt 1/2 teaspoon sage 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. Place on metal rack or trivet in slow cooking pot. Cover and cook on low for 6 to 8 hours. Serves 5 to 6. Back To Crock-Pot Recipes Feel Free To Email Me Anytime Back To The Index Page