Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4                     double pork loin chops well trimmed
                        salt and black pepper to taste
  1                can  corn    (15-1/4 ounce)
                        drained well
  1              small  onion   chopped
  1                     green bell pepper       seeded and chopped
  1                cup  Italian-style seasoned dry bread crumbs
     1/2           cup  uncooked long -grain converted rice
  1                can  tomato sauce    (8-ounces)
                        fresh salad     optional

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.

Nutritional Information:

0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium