Vegetable-Stuffed Pork Chops Recipe - Cooking Index
Vegetable-Stuffed Pork Chops Recipe - Cooking Index
| 4 | Double pork loin chops - well trimmed | |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 1 | Kernel corn - (15 1/4 oz) - drained | |
| 1 | Green bell pepper - chopped | |
| 1 cup | 146g / 5.1oz | Italian-style seasoned dry bread crumbs |
| 1 cup | 62g / 2.2oz | Onion - chopped (small) |
| 1/2 cup | 80g / 2.8oz | Uncooked long-grain converted rice |
| 1 | Tomato sauce - (8 oz) |
Cup pocket in each pork chop, cutting from edge nearest bone. Lightly season pockets with salt and pepper to taste.
Combine corn, bell pepper, bread crumbs, onion and rice in large bowl. Stuff pork chops with vegetable-rice mixture. Secure along fat side with wooden toothpicks.
Place any remaining vegetable-rice mixture into crockpot. Add stuffed pork chops to slow cooker. Moisten top of each pork chop with tomato sauce. Pour any remaining tomato sauce over top. Cover and cook on LOW 8 to 10 hours or until done.
Remove pork chops to serving platter. Serve with vegetable-rice mixture.
This recipe yields 4 servings.
Source:
Southern U.S. Cuisine (crockpot collection) at - http://southernfood.about.com
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