Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4                    double pork loin chops -- well trimmed
                        salt and pepper
   1      12 oz can     whole kernel corn -- drained
   1      small         onion -- chopped
   1      small         green bell pepper -- chopped
   1      cup           fresh bread crumbs
     1/2  teaspoon      leaf oregano -- or
                        leaf sage
     1/3  cup           raw long grain converted rice
   1      8 oz can      tomato sauce

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.