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Add a photoServings: 6
Ingredients
- 6 x pork chops
- 2 Tbsp. chopped green pepper
- 1 can kernel corn undrained (7 ounce.)
- 1 tsp salt
- 1/2 tsp sage
- 1 c. soft bread crumbs
- 1 Tbsp. instant chopped onion
Directions
- Have the butcher cut a pocket or possibly with a sharp knife cut a horizontal slit in the side of each chop forming a pocket for stuffing. Mix undrained corn, bread crumbs, onion, pepper, salt, and sage. Spoon corn mix into the slits. Close with toothpicks or possibly small skewers. Place on a metal rack or possibly trivet in crock-pot. Cover and cook on low for 6 to 8 hrs. Especially good with fruit salad and lemon- buttered broccoli.
- Makes 5 to 6 servings...
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 108g | |
| Recipe makes 6 servings | |
| Calories 280 | |
| Calories from Fat 147 | 53% |
| Total Fat 16.35g | 20% |
| Saturated Fat 5.95g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 40mg | 13% |
| Sodium 1279mg | 53% |
| Potassium 359mg | 10% |
| Total Carbs 22.5g | 6% |
| Dietary Fiber 1.7g | 6% |
| Sugars 2.31g | 2% |
| Protein 11.01g | 18% |
