Serves: 6
1. Heat oven to 350°.
2. Make a pocket in each pork chop by cutting into side of chop toward the bone.
3. Cook bacon in 12-inch skillet 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.
4. Sprinkle both sides of pork with seasoned salt, marjoram and pepper. Fill pockets with about 1/3 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.
5. Bake 45 minutes. Uncover and bake about 15 minutes longer or until pork is slightly pink when cut near bone.
NUTRITION FACTS: 1 Serving Calories 335 (Calories from Fat 180) Fat 20g (Saturated 7g) Cholesterol 90mg Sodium 550mg Carbohydrate 15g (Dietary Fiber 1g) Protein 25g % DAILY VALUE: Vitamin A 10% Vitamin C 10% Calcium 12% Iron 8% DIET EXCHANGES: 1 Starch 3 Medium-Fat Meat 1 Fat
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Corn Bread- and Bacon-Stuffed Pork Chops recipe is from the Betty Crocker's Cookbook, 9th Edition Cookbook. Download this Cookbook today.
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