Print Recipe

Corn Stuffed Pork Chops


  • 6 pork chops
  • 2 tablespoons minced green bell pepper
  • 7 ounces whole kernel corn, undrained
  • 1 teaspoon salt
  • 1/2 teaspoon sage
  • 1 cup soft bread crumbs
  • 1 tablespoon instant minced onion


  1. Have the butcher cut a pocket or with a sharp knife cut a horizontal slit in the side of each chop forming a pocket for stuffing.
  2. Mix undrained corn, bread crumbs, onion, pepper, salt, and sage.
  3. Spoon corn mixture into the slits.
  4. Close with wooden picks or small skewers.
  5. Place on a metal rack or trivet in slow cooker.
  6. Cover and cook on LOW for 6 to 8 hours.

Yield: 5 to 6 servings

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