Nov 01
| Ingredients | |||
| 4 | each | pork loin chops, well trimmed | |
| 1 | salt and pepper | ||
| 1 | each | corn, whole kernel, 12 oz can, drained | |
| 1 | each | onion, chopped | |
| 1 | each | green bell pepper, chopped | |
| 1 | cup | bread crumbs, fresh | |
| 1/2 | teaspoon | oregano, leaf or sage | |
| 1/3 | cup | rice, long grain, converted | |
| 1 | each | tomato sauce, 8 oz can | |
| Directions: | |||
| Cut a pocket in each chop, cutting from the edge almost to the bone. Lightly season pockets with salt and pepper. In a bowl, combine all ingredients except tomato sauce. Pack vegetable mixture into pockets. Secure along fat side with wooden picks. Pour any remaining vegetable mixture into crockpot. To serve, remove pork chops to heatproof platter and mound vegetable-rice mixture in center. Serves 4. |
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