1 c. Mexican corn
1 c. soft bread crumbs
1 small onion, chopped
1/2 tsp. sage
6 pork chops (1-inch thick with pockets)
2 tbsp. shortening

Mix corn with liquid, bread crumbs, onions 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.