Recipe of the Week: Corn-Stuffed Pork Chops, by G.E.


  • 5 to 6 pork chops, cut 1 to 2 inches thick
  • 1 (7oz) can of whole kernel corn (do not drain)
  • 1 cup of soft bread crumbs
  • 1 tbs of instant minced onion
  • 2 tbs of minced green pepper
  • 1 tsp salt
  • 1/2 tsp sage


  1. Have the butcher cut a pocket or with a very sharp knife, cut a horizontal slit in the side of each chop forming a pocket for stuffing.
  2. Mix undrained corn, bread crumbs, onion, pepper, salt, and sage.
  3. Spoon the mixture into the slits.
  4. Close with toothpicks or small skewers.
  5. Place on a metal rack or trivet in a slow-cooking pot.
  6. Cover and cook on low for 6 to 8 hours.

This recipe is especially good with fruit salad and lemon-buttered broccoli. Makes 6 to 8 servings.

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