Serving Size : 4
4 double cut loin pork chops
2 cups corn bread stuffing mix
2 tablespoons melted butter
1/4 teaspoon salt
1/3 cup orange juice
1 tablespoon pecans, finely chopped
salt and pepper
1/4 cup light corn syrup
1/2 teaspoon orange peel, grated
Have butcher cut a pocket or with a sharp knife cut a horizontal slit in side of each chop forming a pocket for stuffing. Cimbine stuffing with butter, 1/4 teaspoon salt, orange juice, and pecans. Fill pockets with stuffing. Sprinkle chops with salt and pepper. Place on metal rack in slow-cooking pot. Cover and cook on low for 6 to 8 hours. Uncover; turn control to high and brush with sauce again. Cook on high for 15 to 20 minutes.