This is a recipe my mother used to make for Sunday dinner. I came across it going through one of her old Betty Crocker cookbook. I hope you enjoy it as much as I did.
Corn Bread and Bacon Stuffed Pork Chops
- 6 pork rib or loin chops 1 to 1 ¼ inches thick (about 4 lbs.)
- 4 slices bacon, cut into ½ inch pieces
- 1 medium onion, chopped (1/2 cup)
- 1 small green bell pepper, chopped (1/2 cup)
- 1 cup corn bread stuffing crumbs
- ½ cup water
- ½ cup shredded Cheddar cheese (2 ounces)
- ½ teaspoon seasoned salt
- ½ teaspoon dried marjoram leaves
- ¼ teaspoon pepper
- Heat oven to 350⁰
- Make a pocket in each pork chop by cutting into side of chop toward the bone.
- Cook bacon in heavy skillet over medium heat, turning 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 with seasoned salt, marjoram and pepper.
- Fill pockets with about ⅓ cup corn bread mixture.
- Cook pork in same skillet over medium heat, turning once, until brown.
- Place pork in ungreased rectangular pan 13 x 9 x 2 inches. Cover tightly with aluminum foil.
- Bake 45 minutes. Uncover and bake about 15 minutes longer or until pork is slightly pink when cut near bone.
Serve with American fried potatoes, whole kernel corn and warm dinner rolls.