Crockpot Corn Stuffed Pork Chops

• 6 each pork chops
• 2 tablespoons green bell peppers 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

1. 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.
2. Mix undrained corn, bread crumbs, onion, pepper, salt, and sage.
3. Spoon corn mixture into the slits.
4. Close with toothpicks or small skewers.
5. Place on a metal rack or trivet in crock-pot.
6. Cover and cook on low for 6 to 8 hours.
7. Especially good with fruit salad and lemon-buttered broccoli.
8. Makes 5 to 6 servings.

pork chops, green bell peppers, kernel corn, salt, sage, bread crumbs soft, onion

Taken from recipeland.com/recipe/v/crockpot-corn-stuffed-pork-chop-1276 (may not work)