5 to 6 pork chops, 1 to 2 inches thick

1 can (7oz) whole kernel corn, undrained

1 cup soft bread crumbs

1 tbs instant minced onion

2 tbs minced green pepper

1 tsp salt

1/2 tsp sage

Cut a horizontal slit in side of each chop forming a pocket for stuffing. Mix undrained corn, bread crumbs, onion, pepper, salt, and sage. Spoon corn mixture into slits. Close with toothpicks. Place on metal rack or trivet in slow-cooking pot. Cover and cook on low for 6 to 8 hours. Serves 5 to 6.