Corn Bread- and Bacon-Stuffed Pork Chops

 

6

bone-in pork rib or loin chops, 1 to 1 1/4 inches thick (about 4 lb)

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 oz)

1/2

teaspoon seasoned salt

1/2

teaspoon dried marjoram leaves

1/4

teaspoon pepper

• 1 Heat oven to 350°F. Make a pocket in each pork chop by cutting into side of chop toward the bone.
• 2 In 12-inch skillet, cook bacon 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.
• 3 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.
• 4 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 near bone.