Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   5                    pork chops - 1 to 2 inches thick
   1      7 ounces can  whole kernel corn -- not drained
   1      cup           soft bread crumbs
   1      tablespoon    minced onions
   2      tablespoons   green pepper -- minced
   1      teaspoon      salt
     1/2  teaspoon      sage

Preparation:

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.