Shelly's Recipe

CORN BREAD BACON STUFFED PORK CHOPS

Category: Pork - Chops and Steaks

6 pork rib or loin chops, 1 to 1 1/4 inches thick
4 slices bacon, cut into 1/2-inch pieces
1 med. onion, chopped
1 small green bell pepper, chopped
1 cup corn bread stuffing crumbs
1/2 cup water
1/2cup shredded cheddar cheese
1/2 tsp seasoned salt and dried marjoram leaves
1/4 tsp pepper

Preheat oven to 350. 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 8-10 minutes, stirring occasionally, until crisp. Stir in onion and bell pepper. Cook 2-3minutes, stirring occasionally, until vegetables are crisp-tender; remove from heat and 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 corn bread mixture. In same skillet ,cook pork over medium heat, turning once, until brown. Place pork in ungreased 13x9 inch pan. Cover tightly with foil. Bake 45 minutes longer or until pork is no longer pink when cut near bone.