1 can whole kernel corn with peppers
1 c. soft bread crumbs (or crackers)
1/4 c. finely chopped onion
1 tsp. salt
1/2 tsp. sage
6 pork rib chops (with pockets cut into chops from the bone side)
2 tbsp. shortening

Mix corn (with liquid), bread crumbs, onion, salt and sage. Stuff pork chop pockets with corn mixture.

Melt shortening in large skillet; brown chops about 15 minutes. Reduce heat; cover tightly and simmer 1 hour or until done. 6 servings.