To be part of the community of faith entails a responsibility to hold each other accountable to Christ as judge, under whom and in whose name we care called to a growing obedience and to an open admission of our faults. Such a responsibility will also entail punishing those who continual and flagrant sins cast scorn on Christ’s call and character as the Lord of the church.
Scott Hafemann

Corn-Stuffed Pork Chops

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CATEGORY CUISINE TAG YIELD
Meats Crockpot, Pork & ham 5 Servings

INGREDIENTS

5 Pork chops – 1 to 2 inches thick
1 cn (7 Oz) whole kernel corn; not drained
1 c Soft bread crumbs
1 tb Minced onions
2 tb Green pepper; minced
1 ts Salt
1/2 ts Sage

INSTRUCTIONS

Have butcher cut a pocket or with a sharp knife cut a horizontal slit in
side of each chop forming a pocket for stuffing. Mix undrained corn, bread
crumbs, onion, pepper, salt, and sage. Spoon corn mixture into slits. Close
with toothpicks or small skewers. Place on metal rack or trivet in
slow-cooking pot. Cover and cook on low for 6 to 8 hours. Especially good
with fruit salad and lemon-buttered broccoli.
Posted to recipelu-digest Volume 01 Number 266 by James and Susan Kirkland
<kirkland@gj.net> on Nov 17, 1997

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