Slow Cooker Stuffed Pork Chops

Course : Crockpot
Serves: 4
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4 chops double pork loin chops -- well trimmed
1 teaspoon salt and pepper
12 ounces whole kernel corn -- drained
1 small onion -- chopped
1 small green bell pepper -- chopped
1 cup fresh bread crumbs
1/2 teaspoon leaf oregano -- or leaf sage
1/3 cup raw long grain converted rice
8 ounces tomato sauce

Preparation / Directions:

Cut a pocket in each chop, cutting from the edge almost to the bone. Lightly season pockets with salt and pepper. In a bowl, combine all ingredients except pork chops and tomato sauce. Pack vegetable mixture into pockets. Secure along fat side with wooden picks. Pour any remaining vegetable mixture into Crock-Pot. Moisten top surface of each chop with tomato sauce. Add stuffed pork chops to Crock-Pot, stacking to fit if necessary. Pour any remaining tomato sauce on top. Cover and cook on Low for 8 to 10 hours or on High for 4 to 5 hours; until done. To serve, remove pork chops to heatproof platter and mound vegetable-rice mixture in center.

2 Kitchen's say:
  (3 1/4 1/2 Stars!)
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