CORN-STUFFED PORK CHOPS
5 to 6 pork chops, 1 to 2-inches thick
1 can (7 oz.) whole kernel corn, undrained
1 c. soft breadcrumbs
1 T. instant minced onion
2 T. minced green onion
1 t. salt
1/2 t. sage
Cut a pocket (make a horizontal slit) in side of each chop for stuffing.
Combine undrained corn, breadcrumbs, minced onions, salt and sage; mix well; spoon into slits. Close with toothpicks or skewers. Place on metal rack or trivet in crockpot. Cover and cook on LOW for 6 to 8 hours.