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Corn-stuffed Pork Chops

6 pork chops, 1" to 2" thick
7 ounces whole kernel corn -- undrained
1 cup soft bread crumbs
1 teaspoon minced onion
2 tablespoons minced green pepper
1 teaspoon salt
1/2 teaspoon sage


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 mixture into the slits. Close with toothpicks or small skewers. Place on a metal rack or trivet in crockpot. Cover and cook on LOW for 6 to 8 hours.


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