Crockpot corn stuffed pork chops

1. Have the butcher cut a pocket or with a sharp knife cut a horizontal slit in the side of each chop forming a pocket for stuffing.
2. Mixi undrained corn, bread crumbs, onion, pepper, salt, and sage.
3. Spoon corn mixture into the slits.
4. Close with toothpicks or small skewers.
5. Place on a metal rack or trivet in crock-pot.
6. Cover and cook on low for 6 to 8 hours.
7. Especially good with fruit salad and lemon- buttered broccoli.
8. Makes 5 to 6 servings.