Vegetable-Stuffed Pork Chops

INGREDIENTS:
• 4 pork loin chops, about one inch thick, excess fat trimmed
• Salt and freshly ground black pepper
• 1 can (12 to 16 ounces) whole kernel corn, drained
• 1/2 green bell pepper, chopped
• 1/2 red or orange bell pepper, chopped
• 1 cup herb and garlic seasoned dry bread crumbs
• 1/4 cup chopped onion
• 1/2 cup uncooked converted rice
• 1 can (8 ounces) tomato sauce
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder

PREPARATION:

1. Cut a pocket into the side of each pork chop, starting from edge nearest bone. Lightly season inside the pockets with salt and pepper.
2. In a bowl, combine the drained corn, chopped bell pepper, bread crumbs, chopped onion, and rice in large bowl.
3. Stuff pork chops with some of the vegetable and rice mixture.
4. Fasten pockets with wooden toothpicks to keep stuffing from leaking out.
5. Place any remaining rice mixture in crock pot.
6. Arrange pork chops over the rice mixture. Sprinkle lightly with salt and pepper.
7. In another bowl, combine the tomato sauce with the chili powder and garlic powder.
8. Spread some of the tomato sauce over the top of each chop, and then pour remaining tomato sauce over all.
9. Cover the pot and cook on LOW for 6 to 8 hours, or until the chops are done.
10. Remove the pork chops to serving platter and serve with your choice of vegetables and the remaining vegetable and rice mixture.