Ingredients

4 pork chops, loin (1-inch thick)
1 tablespoon pecans, finely chopped
1 1/2 to 2 cups corn bread stuffing, prepared
salt
pepper
2 tablespoons melted butter
1/4 cup corn syrup, light
1/3 cup orange juice
1/2 teaspoon orange peel, grated

Directions

Have butcher cut a pocket or with a sharp knife cut a horizontal slit in side of each chop forming a pocket for stuffing. Combine stuffing with butter, 1/4 teaspoon of salt, orange juice and pecans. Fill pockets with stuffing. Sprinkle pork chops with salt and pepper. Place in Crock Pot. Brush with mixture of corn syrup and orange peel. Cover and cook on low for 6 to 8 hours.

Uncover; turn control to high, brush with corn syrup and orange peel mixture again, and cook another 15 to 20 minutes.

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