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4 double pork loin chops
Salt and pepper
1 (12 oz.) can corn, drained
1 sm. onion, chopped
1 sm. green pepper, chopped
1 c. fresh bread crumbs
1/2 tsp. oregano or sage
1/2 c. raw long grain converted rice
1 (8 oz.) can tomato sauce

Cut a pocket in each chop, cutting from edge almost to the bone. Lightly season with salt and pepper In bowl, combine all ingredients except chops and tomato sauce. Pack vegetable mixture into pockets. Secure along fat side with wooden toothpicks.

Pour any remaining vegetable mixture into crock pot. Moisten top surface of each chop with tomato sauce. Add stuffed pork chops to crock pot, stacking to fit, if necessary. Pour any remaining tomato sauce on top. Cover and cook on low setting 7 to 10 hours or until done.

To serve, remove chops to heat proof platter and mound vegetable-rice mixture in center. 4 servings.

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