Carrie Balkcom, Certified Executive Chef and AGA Executive Director

Ingredients

  • 6 Pork chops
  • 2 tb Minced green pepper
  • 7 oz Whole kernel corn undrained
  • 1 t Salt
  • 1/2 tsp Sage
  • 1 cup Soft bread crumbs
  • 1 tb Instant minced onion

Instructions

Have the butcher cut a pocket or with a sharp knife cut a horizontal slit in the side of each chop forming a pocket form stuffing.

Mix undrained corn, bread crumbs, onion, pepper, sale 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.

Servings: 5 to 6