- 4 pork chops
- Salt and pepper
- 1 15-ounce can corn, whole, drained
- 1 onion, chopped
- 1 green bell pepper, chopped
- 1 cup bread crumbs, fresh
- 1/2 teaspoon oregano or sage
- 1/3 cup white rice, raw converted
- 1 8-ounce can tomato sauce
This recipe makes 4 servings.
Cut pocket in each chop, cutting from the
edge almost to the bone. Lightly sprinkle
with salt and pepper.
In bowl combine all ingredients except chops
and 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.
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