Pork chops with corn stuffing

6 Servings

Ingredients

Quantity Ingredient
1 tablespoon Oil
6 Boneless pork loin chops (about 3/4\" thick); 4-oz. each
1½ teaspoon Dried pork seasoning*
4 cups Cornbread stuffing mix
½ cup Chopped celery
¼ cup Chopped onion
¼ teaspoon Dried sage; crushed
1 can Chicken broth; 14-1/2 oz.
1 can Drained Mexicorn; 11-oz.
1 Egg; beaten

Directions

*If pork seasoning is not available, substitute a mixture of ¼ teaspoon each of seasoned salt, garlic powder, thyme leaves and black pepper.

Heat oil in large skillet over medium heat until hot. Add pork chops; cook until browned on both sides. Drain. Sprinkle pork with pork seasoning. In large bowl, combine all remaining ingredients; mix well. Spray inside of 3-½ to 4 quart Crock Pot slow cooker with nonstick cooking spray. Spoon stuffing mixture into sprayed slow cooker. Arrange browned pork chops in 2 layers over stuffing. Cover; cook on low setting for 5 to 6 hours or until pork is no longer pink in center. Makes 6 servings. Tip: If you are using a large 5 to 6 quart Crockpot slow cooker, bone-in pork chops can be used in place of the boneless pork chops. Serving suggestion: Serve with steamed green beans, cranberry sauce and dinner rolls. Formatted by Lynn Thomas dcqp82a@.... Source: Soups, Chilies and Crock-Pot Slow Cooker Meals by Pillsbury. Lynn's notes: Made this 2-12-98; fried garlic and onions while browning the chops and used the onions to top the chops in the crockpot; cooked for 6-½ hrs. Excellent dinner-- just add a salad.

Recipe by: Soups, Chilies and Crockpot Meals Posted to TNT Recipes Digest by WWGQ25C@... (MRS LYNN P THOMAS) on Feb 13, 1998

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