Vegetable-Stuffed Pork Chops

By á-174942

Ingredients

• 4 double pork loin chops well trimmed
• Salt to taste
• Freshly-ground black pepper to taste
• 1 can kernel corn - (15 1/4 oz) drained
• 1 green bell pepper chopped
• 1 cup Italian-style seasoned dry bread crumbs
• 1 small onion chopped
• 1/2 cup uncooked long-grain converted rice
• 1 can tomato sauce - (8 oz)

Details

Servings 4

Preparation

Step 1

Cup pocket in each pork chop, cutting from edge nearest bone. Lightly season pockets with salt and pepper to taste.

Combine corn, bell pepper, bread crumbs, onion and rice in large bowl. Stuff pork chops with vegetable-rice mixture. Secure along fat side with wooden toothpicks.

Place any remaining vegetable-rice mixture into Slow cooker. Add stuffed pork chops to slow cooker. Moisten top of each pork chop with tomato sauce. Pour any remaining tomato sauce over top. Cover and cook on LOW 8 to 10 hours or until done.

Remove pork chops to serving platter. Serve with vegetable-rice mixture.

This recipe yields 4 servings.