Tex-Mex Corn Stuffed Pork Chops
6 Pork chops
2 tbsp finely chopped green bell pepper
1 can Mexican Corn, undrained
1 tsp salt
1/2 tsp sage
1 cup soft bread crumbs
1/4 cup finely chopped onions.
dash of powdered chiplote (optional)
With a sharp knife cut a horizontal slit in the side of each chop forming a pocket for stuffing.
Mix undrained corn, bread crumbs, onion, pepper, salt, and sage. Spoon corn mixture into the slits. Close with toothpicks or small skewers. Place on a metal rack or trivet in crock-pot. Cover and cook on low for 6 to 8 hours. Serves 6.