Step-by-Step Guide to Make Favorite Bacon and Corn Bread Stuffed Pork Chops

Hey everyone, it's Drew, welcome to my recipe page. Today, we're going to prepare a distinctive dish, Recipe of Any-night-of-the-week Bacon and Corn Bread Stuffed Pork Chops. One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Bacon and Corn Bread Stuffed Pork Chops, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Bacon and Corn Bread Stuffed Pork Chops delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Bacon and Corn Bread Stuffed Pork Chops is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Bacon and Corn Bread Stuffed Pork Chops estimated approx 20 mins.

To begin with this recipe, we must prepare a few ingredients. You can have Bacon and Corn Bread Stuffed Pork Chops using 8 ingredients and 4 steps. Here is how you cook that.

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Ingredients and spices that need to be Take to make Bacon and Corn Bread Stuffed Pork Chops:

1. 6 pork chops
2. 4 slice bacon, cut into 1/2 inch pieces
3. 1 medium onion, chopped
4. 1 cup corn bread stuffing crumbs
5. 1/2 cup water
6. 1/2 cup shredded cheddar cheese
7. 1/2 tsp dried marjoram leaves
8. 1 each salt and pepper to taste

Instructions to make to make Bacon and Corn Bread Stuffed Pork Chops

1. Preheat oven to 350°. Make a pocket in each pork chop by cutting into side of chop toward the bone.
2. Cook bacon in skillet on 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 blended. Stir in cheese.
3. Sprinkle both sides of pork with 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.
4. Bake 45 minutes. Uncover and bake about 15 more minutes or until pork is barely pink when cut near bone.

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