Corn Bread- and Bacon-Stuffed Pork Chops

Name: Corn Bread- and Bacon-Stuffed Pork Chops
Prep time: 20 min
Total time: 1 h 45 min
Yield: 6
Ingredients: 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 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 ounces); 1/2 teaspoon seasoned salt; 1/2 teaspoon dried marjoram leaves; 1/4 teaspoon pepper

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Prep 20 min
Total 1 hr 45 min
Ingredients 10
Servings 6

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by Qué Rica Vida Cocina

Updated Feb 24, 2011

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Ingredients

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 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 ounces)
1/2 teaspoon seasoned salt
1/2 teaspoon dried marjoram leaves
1/4 teaspoon pepper

Directions

1

1. Heat oven to 350°.
2

2. Make a pocket in each pork chop by cutting into side of chop toward the bone.
3

3. Cook bacon in 12-inch skillet 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.
4

4. 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 medium heat, turning once, until brown. Place pork in ungreased rectangular pan, 13x9x2 inches. Cover tightly with aluminum foil.
5

5. Bake 45 minutes. Uncover and bake about 15 minutes longer or until pork is slightly pink when cut near bone.