| 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
A Message from our Provider:
“Every good thing you have ever enjoyed comes from God”