Corn Bread-- and Bacon-Stuffed Pork Chops

This is as good as it sounds! We had garlic mashed potatoes and green beans as side dishes.

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

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.


* This is from, Betty Crocker Sunday Dinner Cookbook