Serves: 6
Total Calories: 297
Have the butcher cut 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 crockpot. Cover and cook on LOW for 6 to 8 hours.
Especially good with fruit salad and lemon-buttered broccoli.
This Corn-Stuffed Pork Chops recipe is from the Cook'n Fix & Forget Cookbook. Download this Cookbook today.
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