6    Pork chops
2 tb Minced green pepper
7 oz Whole kernel corn undrained
1 ts Salt
1/2 ts Sage
1 c  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 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…