Carrie Balkcom, Certified Executive Chef and AGA Executive Director
- 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
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