Cook Time: 8 hours
Ingredients:
- 4 pork loin chops, at least 1-inch thick, trimmed
- salt and black pepper
- 1 can (12 to 16 ounces) whole kernel corn, drained
- 1/2 green bell pepper, chopped
- 1/2 red or orange bell pepper, chopped
- 1 cup Italian seasoned dry bread crumbs
- 1/4 cup chopped onion
- 1/2 cup uncooked converted rice
- 1 can (8 ounces) tomato sauce
Preparation:
Cut a pocket into the side of each pork chop, starting from edge nearest bone. Lightly season inside the pocket with salt and pepper. Combine corn, chopped bell pepper, bread crumbs, chopped onion and rice in large mining bowl. Stuff pork chops with vegetable-rice mixture. Fasten pockets with wooden toothpicks, to keep stuffing from leaking out. Place any remaining rice mixture in crockpot. Arrange pork chops in crockpot. Spread tomato sauce over the top of each chop, then pour remaining tomato sauce over all. Cover and cook on LOW for 7 to 9 hours or until done. Remove pork chops to serving platter and serve with your choice of vegetables and the remaining vegetable-rice mixture. Makes 4 servings.
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