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Crockpot Corn Stuffed Pork Chops

Ingredients
 

6 pork chops
2 tbsp minced green pepper
7 oz whole kernel corn undrained
1 tsp salt
1/2 tsp sage
1 cup soft bread crumbs
1 tbsp instant minced onion




 
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Preparation
 
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. Mix
undrained corn, bread crumbs, onion, pepper, salt, 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. Makes 5 to 6 servings...

 

 
Servings: 6

 

 

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