1 can vacuum-packed whole kernel corn with peppers
1 c. soft bread cubes
1 sm. onion, finely chopped
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. Makes 6 servings.