• Corn Bread And Bacon Stuffed Pork Chops

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    • 6 x pork rib or possibly loin chops, 1 to 1 1/4 inches thick (about 4 pounds)
    • 4 slc bacon, cut into 1/2 inch pcs
    • 1 med onion, minced ( 1/2 c.)
    • 1 sm green bell pepper, minced ( 1/2 c.)
    • 1 c. corn bread stuffing crumbs
    • 1/2 c. water
    • 1/2 c. shredded cheddar cheese (2 ounces)
    • 1/2 tsp seasoned salt
    • 1/2 tsp dry marjoram leaves
    • 1/4 tsp pepper


    1. Heat oven to 350 degrees. Make a pocket in each pork chop by cutting into side of chop toward bone. Cook bacon in a 12 inch skillet over medium heat, stirring occasionally, till crisp. Stir in onion and bell pepper. Cook 2 to 3 min, stirring occasionally, till vegetables are crisp-tender; remove from heat. Drain. Stir in stuffing crumbs and water till well mixed. Stir in cheese.
    2. Sprinkle both sides of pork with seasoned salt, marjoram and pepper. Fill each pocket with about 1/3 c. corn bread mix. Cook pork in same skillet over medium heat, turning once, till brown. Place pork in ungreased 9-by-13 pan. Cover tightly with aluminum foil.
    3. Bake 45 min. Uncover and bake about 15 min longer or possibly till pork is slightly pink when cut near bone.

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