4 double pork loin chops, well trimmed
salt and pepper
1 can (15 1/4-oz) corn, drained
1 small onion, chopped
1 green bell pepper, seeded and chopped
1 cup Italian-style seasoned dry bread crumbs
1/2 cup uncooked, long-grain converted rice
1 can (8-oz) tomato sauce
Cut pocket in each pork chop, cutting from edge nearest bone. Lightly season pockets with salt and pepper to taste. Combine corn, onion, bell pepper, bread crumbs, and rice in a large bowl. Stuff chops with the mixture. Secure along the fat side with wooden toothpicks.
Pour any remaining vegetable-rice mixture into the slow cooker or crock-pot. Add the stuffed chops to the cooker and moisten the top of each chop with the tomato sauce. Pour the remaining sauce over the tops of the chops. Place lid on cooker and cook on low for 8 to 10 hours or until done.
Remove the chops to a serving platter and serve with the vegetable-rice mixture.
Yield: 4 servings.
1 can (15 1/4-oz) corn, drained
1 small onion, chopped
1 green bell pepper, seeded and chopped
1 cup Italian-style seasoned dry bread crumbs
1/2 cup uncooked, long-grain converted rice
1 can (8-oz) tomato sauce
Cut pocket in each pork chop, cutting from edge nearest bone. Lightly season pockets with salt and pepper to taste. Combine corn, onion, bell pepper, bread crumbs, and rice in a large bowl. Stuff chops with the mixture. Secure along the fat side with wooden toothpicks.
Pour any remaining vegetable-rice mixture into the slow cooker or crock-pot. Add the stuffed chops to the cooker and moisten the top of each chop with the tomato sauce. Pour the remaining sauce over the tops of the chops. Place lid on cooker and cook on low for 8 to 10 hours or until done.
Remove the chops to a serving platter and serve with the vegetable-rice mixture.
Yield: 4 servings.
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