4 (1-inch thick) pork double loin chops
1/2 teaspoon pepper
2 tablespoons vegetable oil
1/3 cup water
1/3 cup butter or margarine
3 cups packaged cornbread stuffing mix
1 cup finely chopped mushrooms
1/2 cup finely chopped onion
1/2 cup finely chopped celery
1 (8 ounce) can whole kernel corn, drained
Wipe pork well with damp paper towels; trim off and discard surplus fat from edges of each chop. Lightly sprinkle all surfaces of chops with pepper.
Heat oil in large skillet over medium heat; add chops and brown, about 4 to 5 minutes per side. Set aside.
To make stuffing, heat water and 1/4 cup of the butter or margarine in medium saucepan until fat is melted. Stir in stuffing mix, mushrooms, onion, celery and drained corn.
Melt remaining 1 1/2 tablespoons butter or margarine in 5-quart slow cooker on HIGH setting; use it to brush sides of slow cooker. Spread stuffing over bottom of slow cooker. Arrange pork chops on top. Cook, covered, on LOW setting for 8 to 10 hours.