Cornbread and Bacon
Stuffed Pork Chops
- 6 pork rib or loin chops, 1 to 1 1/4 inches thick (about 4 pounds)
- 4 slices bacon, cut into 1/2-inch pieces
- 1 medium onion, chopped (1/2 cup)
- 1 (1/2 cup) small green bell pepper, chopped
- 1 cup cornbread stuffing crumbs
- 1/2 cup water
- 1/2 cup shredded Cheddar cheese (2 ounces)
- 1/2 teaspoon seasoned salt
- 1/2 teaspoon dried marjoram leaves
- 1/4 teaspoon pepper
- Heat oven to 350 degrees F.
- Make a pocket in each pork chop by cutting into side of chop toward the bone.
- Cook bacon in a 12-inch skillet over medium heat stirring occasionally until
- Stir in onion and bell pepper. Cook for 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 with seasoned salt, marjoram and pepper. Fill pockets
with about 1/3 cup cornbread mixture.
- Cook pork in same skillet over medium heat, turning once until brown.
- Place pork in ungreased 13 x 9 x 2-inch pan. Cover tightly with aluminum foil.
Bake for 45 minutes.
- Uncover and bake about 15 minutes longer or until pork is slightly pink when
cut near bone.