4 double cut loin pork chops with pocket
2 cups cornbread stuffing mix
2 tablespoons butter, melted
1/4 teaspoon salt
1/2 cup orange juice
4 tablespoons finely chopped pecans
Salt and pepper
1/4 cup light Karo syrup
1/2 teaspoon grated orange rind
Combine stuffing mix, butter, 1/4 teaspoon salt, orange juice and pecans. Fill pockets of chops with stuffing mix. Sprinkle with salt and pepper. Put on metal rack on bottom of crock pot, brush with corn syrup, and sprinkle with orange rind. Cover, and cook on LOW for 6 to 8 hours.
(Recipe Continues Below)
Uncover, and brush with additional corn syrup and orange rind, or use sauce from bottom of pan,. Cover and cook on HIGH for 15 to 20 minutes.
