4 double pork loin chops, well trimmed
salt and black pepper
1 15 1/4 ounce can whole kernel corn, drained
1 green bell pepper, chopped
1 cup Italian style seasoned dry bread crumbs
1 small onion, chopped
1/2 cups uncooked long grain converted rice
1 8 ounce can tomato sauce
Cut pocket in each pork chop, cutting from edge nearest bone. Lightly season pockets with salt and pepper to taste. Combine corn, bell pepper, bread crumbs onion and rice in large bowl. Stuff pork chops with rice mixture. Secure along fat side with wooden toothpicks. Place any remaining rice mixture into slow cooker. Add stuffed pork chops to slow cooker. Moisten top of each pork chop with tomato sauce. Pour any remaining tomato sauce over top. Cover and cook on low 8 to 10 hours or until done. Remove pork chops to serving platter. Remove and discard toothpicks. Serve pork chops with rice mixture. Serves 4.
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