Pork Chops with Corn Stuffing
From the Kitchen of: Alice
1 tbsp. oil
6 (4 oz.) boneless pork loin chops
(about ¾-inch thick)
1½ tsp. dried pork seasoning*
4 c. cornbread stuffing mix (gluten free)
½ c. chopped celery
¼ c. chopped onion
¼ tsp. dried sage leaves, crushed
1 can ready-to-serve chicken broth (14½ oz.)
1 can whole kernel corn with red and green peppers,
1 egg, beaten
1. Heat oil in large skillet over medium heat until hot. Add pork
chops; cook until browned on both sides. Drain. Sprinkle pork with pork seasoning.
2. In large bowl, combine all remaining ingredients; mix well.
3. Spray inside of 3½ to 4-quart crock pot with nonstick cooking
spray. Spoon stuffing mixture into sprayed slow cooker. Arrange
browned pork chops in 2 layers over stuffing.
4. Cover; cook on low for 5 to 6 hours or until pork is no longer
pink in center.
A mix ¼ teaspoon each of seasoned salt, garlic powder, thyme leaves
and black pepper can be used if pork seasoning is not available.