Serves: 4
Total Calories: 428
Cut pocket in each chop, cutting from the edge almost to the bone. Lightly sprinkle with salt and pepper. In bowl combine all remaining ingredients except tomato sauce. Pack this into pockets in pork chops. Secure with wooden picks. Pour any remaining stuffing into crock pot. Moisten top of each chop with tomato sauce. Add stuffed chops to crock pot, stacking, if necessary to fit. Pour any remaining tomato sauce over top. Cover and cook on LOW 7-10 hours or until done. To serve, remove chops to heatproof platter and mound loose vegetable-rice mixture in center.
This Stuffed Pork Chops recipe is from the Cook'n Fix & Forget Cookbook. Download this Cookbook today.
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