Tex-Mex Corn Stuffed Pork Chops
CATEGORIES
INGREDIENTS
- 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)
DIRECTIONS
- 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.