Vegetable-Stuffed Pork Chops the Editors of Publications International, Ltd.
Vegetable-Stuffed Pork Chop
Makes 4 servings
|4||double pork loin chops, well trimmed|
|Salt and black pepper|
|1||can (15-1/4 ounces) corn, drained|
|1||green bell pepper, chopped|
|1||cup Italian-style seasoned dry bread crumbs|
|1||small onion, chopped|
|1/2||cup uncooked long-grain converted rice|
|1||can (8 ounces) tomato sauce|
- Cut pocket into each pork chop, cutting from edge nearest bone. Lightly season pockets with salt and black pepper. Combine corn, bell pepper, bread crumbs, onion and rice in large bowl. Stuff pork chops with rice mixture. Secure along fat side with toothpicks.
- Place any remaining rice mixture in 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; cook on LOW 8 to 10 hours.
- Remove pork chops to serving platter. Remove and discard toothpicks. Serve pork chops with rice mixture.
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