Stuffed Pork Chops
4 double cut pork chops with pockets
2 cups cornbread stuffing mix
2 tablespoons butter, melted
1/4 teaspoon salt
1/2 cup orange juice
4 teaspoons pecans, finely chopped
salt and pepper
1/4 cup light Karo syrup
1/2 teaspoon orange rind, grated
Combine stuffing mix, butter, salt, orange juice and pecans. Fill pockets of
chops with stuffing mix.
Sprinkle with salt and pepper, put on metal rack on bottom of
crockpot, brush with corn syrup, sprinkle with orange rind.
Cover, cook on low 6 to 8 hours. Uncover, brush with
additional corn syrup and orange rind, or use sauce from bottom of pan, cover
and cook on high 15 to 20 minutes.