5 pork chops 1" to 2" thick - (to 6)
1 can whole kernel corn - (7 oz) -- undrained
1 cup soft bread crumbs
1 tablespoon instant minced onion
2 tablespoons minced green pepper
1 teaspoon salt
1/2 teaspoon sage

Cut a horizontal slit in side of each chop forming a pocket for stuffing. Mix undrained corn, bread crumbs, onion, pepper, salt, and sage. Spoon corn mixture into slits. Close with toothpicks. Place on metal rack or trivet in slow-cooking pot. Cover and cook on LOW for 6 to 8 hours.

This recipe yields 5 to 6 servings.