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Corn Bread- and Bacon-Stuffed Pork Chops
bone-in pork rib or loin chops, 1 to 1 1/4 inches thick (about 4 lb)
slices bacon, cut into 1/2-inch pieces
medium onion, chopped (1/2 cup)
small green bell pepper, chopped (1/2 cup)
cup corn bread stuffing crumbs
cup shredded Cheddar cheese (2 oz)
teaspoon seasoned salt
teaspoon dried marjoram leaves
Heat oven to 350°F. 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, 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.
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 near bone.
Make a pocket in each chop by cutting into side of chop toward the bone.
NUTRITION INFORMATION PER SERVING
Calories from Fat
% Daily Value
% Daily Value*:
1 Starch; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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