Recipe By : Rival's Crock-Pot Slow Cooker Cuisine; 1995
Serving Size : 4 Preparation Time :0:00
Categories : Pork
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Double pork loin chops --
- well trimmed
Salt and pepper
12 oz Can whole kernel corn -- drained
1 sm Onion -- chopped
1 sm Green bell pepper -- chopped
1 c Fresh bread crumbs
1/2 ts Oregano or sage
1/3 c Dry long grain converted rice
8 oz Can tomato sauce
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.
