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Corn Bread- and Bacon-Stuffed Pork Chops

  • Prep 20 min
  • Total 1 hr 45 min
  • Ingredients 10
  • Servings 6

Ingredients

6
pork rib or loin chops, 1 to 1 1/4 inches thick (about 4 pounds)
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 ounces)
1/2
teaspoon seasoned salt
1/2
teaspoon dried marjoram leaves
1/4
teaspoon pepper

Nutrition Information

NUTRITION INFORMATION PER SERVING

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.

Expert Tips

Line Drawing Cutting Pocket in Pork Chop. Insert text below line art. Make a pocket in each chop by cutting into side of chop toward the bone

Directions

  • 1 1. Heat oven to 350º.
  • 2 2. Make a pocket in each pork chop by cutting into side of chop toward the bone.
  • 3 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 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, 13x9x2 inches. Cover tightly with aluminum foil.
  • 5 5. Bake 45 minutes. Uncover and bake about 15 minutes longer or until pork is slightly pink when cut near bone.

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