50+ Friends Club Cookbook
Meat and Wild Game

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Vegetable-Stuffed Pork Chops

From the Kitchen of: Sylvia

4		double Pork Loin Chops, well trimmed
		Salt and Pepper as desired
1	can (15 1/4oz)	Corn, drained
1	sm.	Onion, chopped
1		Green Pepper, seeded and chopped
1	c.	Italian-style Seasoned Bread Crumbs
1/2	c.	uncooked, long-grain converted rice
1	can	(8oz) Tomato Sauce
		Fresh Salad (optional)

• Cut pocket in each pork 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. Poru any remaining tomato sauce over top.
• Cover and cook on LOW for 8-10 hours or until done.
• Remove pork chops to serving platter. Serve with vegetable-rice mixture and fresh salad, if desired.
• Make 4 servings.