salt to suit taste
freshly ground black pepper to suit taste
1 can (12-oz) whole kernel corn, drained
1 small onion, chopped
1 small green bell pepper, chopped
1/3 cup uncooked, long-grain rice
1/2 tsp dried oregano (or sage, if you prefer)
1 cup fresh bread crumbs
1 can (8-oz) tomato sauce
Cut pocket in each chop. Cut from the edge almost to the bone. Lightly season with salt and pepper.
In a mixing bowl, combine corn, onion, bell pepper, rice, oregano, and bread crumbs. Pack mixture into the pockets of the chops; secure along the fat side with wooden picks (Be sure to remove picks before serving the chops!)
Place any remaining vegetable mixture in the bottom of the crock pot or slow cooker. Moisten the tops of the chops with the tomato sauce and place in the cooker over the vegetable mixture. Pour remaining tomato sauce over all.
Place lid on cooker and cook on low 8 to 10 hours or on high 4 to 5 hours or until done.
To serve, place pork chops on plate and place extra vegetable mixture on the plate.
Yield: 4 servings.
Note: File Photo