1 (7 oz.) can vacuum pack whole kernel corn with peppers
1 c. soft bread cubes
1 sm. onion, finely chopped (1/4 c.)
1 tsp. salt
1/2 tsp. ground sage
6 pork rib chops, about 1 inch thick (with pockets cut into chops on bone side)
2 tbsp. shortening

Mix corn (with liquid), bread cubes, onion, salt and sage. Stuff pork chop pockets with corn mixture. Fry pork chops in shortening until brown, about 15 minutes. Reduce heat; cover and simmer until pork chops are done, about 1 hour.