4 double pork loin chops
Salt
Freshly-ground black pepper
1 can kernel corn - (15 1/4 oz)
1 green bell pepper
1 cup Italian-style seasoned dry bread crumbs
1 small onion
1/2 cup uncooked long-grain converted rice
1 can tomato sauce - (8 oz)
Directions: one line for each direction. When saved the lines will be numbered.
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 crockpot. 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.
Notes: This recipe is from "Easy Home Cooking Best Recipes"
Nutrition Facts not Available
Rating: ()
Added On: February 29, 2008
* Southern U.S. Cuisine (crockpot collection) at http://southernfood.about.com
