Preparation:
Cut a pocket in each chop, cutting from the edge almost to the bone. Lightly season pockets with salt and pepper. In a bowl, combine all ingredients except pork chops and tomato sauce. Pack vegetable mixture into pockets. Secure along fat side with wooden picks.
Pour any remaining vegetable mixture into Crock-Pot. Moisten top surface of each chop with tomato sauce. Add stuffed pork chops to Crock-Pot, stacking to fit if necessary. Pour any remaining tomato sauce on top. Cover and cook on Low for 8 to 10 hours or on High for 4 to 5 hours; until done.
To serve, remove pork chops to heatproof platter and mound vegetable-rice mixture in center. |
