Preparation:
Cut pockets in each prok chop, cutting from edge nearest bone. Lightly
season pockets with
salt and pepper to taste. Combine corn, onion, bell pepper, bread crumbs
and rice in large
bowl. Stuff pork chops with vegetable-rice mixture. Secure along fat side
with wooden toothpicks.
Pour any remaining vegetable-rice mixture into slow cooker. 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 8-10 hours or until done.
Remove pork chops to serving platter. Serve with vegetables-rice mixture
and fresh salad if desired.
Makes 4 servings. |
