6 thick pork chops, 1 to 2 inches thick
3/4 cup thawed frozen corn kernels, or use canned, drained
1 cup soft bread crumbs
1 teaspoon onion, minced
2 tablespoons green bell pepper, chopped
1 teaspoon salt
1/2 teaspoon crumbled dried leaf sage
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. Secure with toothpicks or small skewers. Place on a metal rack or trivet in crockpot. Or, crumple a piece of aluminum foil to form a makeshift rack. Cover and cook on LOW for 6 to 8 hours, until pork is tender.