1 (7 oz.) can vacuum packed whole kernel corn with peppers
1 tsp. salt
1/2 tsp. sage
1 c. soft bread cubes
1/4 finely chopped onion
6 pork chops, 1 inch thick with pocket cut into chops from bone side
2 tbsp. shortening

Mix corn with liquid, bread cubes, onions, salt and sage. Stuff pork chops 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.