Ingredients:

4 double cut loin pork chops
2 C. corn bread stuffing mix
2 T. melted butter or margarine
1/4 t. salt
1/3 C. orange juice
1 T. finely chopped pecans
salt and pepper to taste
1/4 C. light corn syrup
1/2 t. grated orange peel

Methods:

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 tsp. salt, orange juice and pecans.Fill pockets with stuffing.Sprinkle chops with salt and pepper.Place on metal rack in slow-cooking pot.Brush with mixture of corn syrup and orange peel.

Cover and cook on LOW for 6-8 hours.Uncover turn control to HIGH and brush with sauce again. Cover and cook on HIGH for 15-20 minutes.