Served as main course. Non-vegetarian dish.

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

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.

Serves: 4

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