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Corn Bread- and Bacon-Stuffed Pork Chops Recipe


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     Corn Bread- and Bacon-Stuffed Pork Chops

Category   Entrees - Maindishes
Sub Category   None
Servings   6
Preptime   30 min.

6 bone-in pork rib or loin chops, 1 to 1 1/4 inches thick (about 4 lb)
4 slices bacon, cut into 1/2-inch pieces
1 medium onion, chopped (1/2 cup)
1 small green bell pepper, chopped (1/2 cup)
1 cup corn bread stuffing crumbs
1/2 cup water
1/2 cup shredded Cheddar cheese (2 oz)
1/2 teaspoon seasoned salt
1/2 teaspoon dried marjoram leaves
1/4 teaspoon pepper

Heat oven to 350F. Make a pocket in each pork chop by cutting into side of chop toward the bone.
In 12-inch skillet, cook bacon over medium heat, stirring occasionally, until crisp. Stir in onion and bell pepper. Cook 2 to 3 minutes, stirring occasionally, until vegetables are crisp-tender; remove from heat. Drain. Stir in stuffing crumbs and water until well mixed. Stir in cheese.
Sprinkle both sides of pork chops with seasoned salt, marjoram and pepper. Fill pockets with about 1/3 cup stuffing. In same skillet, cook pork over medium heat, turning once, until brown.
Place pork chops in 13x9-inch pan. Cover tightly; bake 45 minutes. Uncover; bake about 15 minutes longer or until pork is slightly pink when cut near bone.

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