6 pork rib or loin chops, 1 to 1 1/4 inch thick (about 4 pounds)
4 slices bacon, cut into 1/2 inch pieces
1 meduim 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 clup shredded cheese ( 2 ounces)
1/2 teaspoon seasoned salt
1/2 dried marjoram leaves
1/4 teaspoon pepper
Heat oven to 350 degrees
Make a pocket in each pork chop by cutting into side of chop toward the bone.
Cook bacon in 12 inch skillet over meduim heat, stirring occasionally, until crisp. Stir in onion and bell pepper. Cook 2 to 3 minutes, stirring occasionally, until vegetables are tender, remove from heat. Drain. Stir in stuffing crumbs adn water until well mixed. Stir in cheese.
Sprinkle both sides of pork with seasoned salt marjoram and pepper. Fill pockets with about 1/3 cup corn bread mixture. Cook pork in same skillet over meduim heat, turning once, until brown. Place pork in ungreased cooking pan. Cover tightly with aluminum foil.
Bake 45 minutes. Uncover and bake about 15 minutes longer or until pork in slightly pink when cut near the bone.
0 Out of 5 from
You can add this Corn bread and bacon stuffed pork chops recipe to your own private DesktopCookbook.