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Corn Bread- and Bacon-Stuffed Pork Chops

corn bread- and bacon-stuffed pork chops Entree
Corn Bread- and Bacon-Stuffed Pork Chops
  • Prep 30 min
  • Total 1 hr 30 min
  • Servings 6

Turn plain pork chops into something special by baking them with corn bread and bacon stuffing - perfect for a filling dinner!

Updated February 25, 2014

Ingredients

  • 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

Steps

  • 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.

  • Make a pocket in each chop by cutting into side of chop toward the bone.

Nutrition Facts

Serving Size: 1 Serving
Calories
335
Calories from Fat
180
% Daily Value
Total Fat
20g
Saturated Fat
7g
Cholesterol
90mg
Sodium
550mg
Total Carbohydrate
15g
Dietary Fiber
1g
Protein
25g
% Daily Value*:
Vitamin C
10%
10%
Iron
8%
8%
Exchanges:
1 Starch; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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