Corn Bread and Bacon-Stuffed Pork Chops

By dss_162412

Ingredients

• 6 Pork Chops, 1 to 1 1/4-inches thick
• 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 Cheddar Cheese, shredded (2 oz.)
• 1/2 teaspoon Seasoned Salt
• 1/2 teaspoon Marjoram Leaves, dried
• 1/4 teaspoon Pepper

Preparation

Step 1

Heat oven to 350-degrees. Make a pocket in each pork chop. In a 12-inch skillet, cook bacon over medium heat, stirring occasionally, until crsip. 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.