"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Vegetable Stuffed Pork Chops Recipe

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This recipe for Vegetable Stuffed Pork Chops, by , is from The CBPO Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Iona Lewis; rural carrier
Added: Sunday, March 16, 2008


4 double pork rib chops well trimmed
salt and pepper to taste
1 15 1/4 oz can kernel corn, drained
1 green pepper chopped
1 cup Italian style seasoned dry bread crumbs
1 small onion, chopped
1/2 cup uncooked converted long grain rice
1 8oz. can tomato sauce

Cut pocket into each chop from the edge nearest the bone.
salt and pepper to taste
Combine corn, bell pepper, bread crumbs, onion and rice in large bowl.
Stuff chops with mixture
Secure open side with toothpicks
Place remaining rice mixture in crock pot
Add stuffed chops and moisten the top of each chop with tomato sauce
Pour in any remaining tomato sauce
Cover, cook on love 8-10 hours
Transfer chops to serving platter
Remove and discard toothpicks
Serve with extra rice mixture




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