Corn Bread And Bacon Stuffed Pork Chops Recipe
Servings: 1
Ingredients
- 6 x pork rib or possibly loin chops, 1 to 1 1/4 inches thick (about 4 pounds)
- 4 slc bacon, cut into 1/2 inch pcs
- 1 med onion, minced ( 1/2 c.)
- 1 sm green bell pepper, minced ( 1/2 c.)
- 1 c. corn bread stuffing crumbs
- 1/2 c. water
- 1/2 c. shredded cheddar cheese (2 ounces)
- 1/2 tsp seasoned salt
- 1/2 tsp dry marjoram leaves
- 1/4 tsp pepper
Directions
- Heat oven to 350 degrees. Make a pocket in each pork chop by cutting into side of chop toward bone. Cook bacon in a 12 inch skillet over medium heat, stirring occasionally, till crisp. Stir in onion and bell pepper. Cook 2 to 3 min, stirring occasionally, till vegetables are crisp-tender; remove from heat. Drain. Stir in stuffing crumbs and water till well mixed. Stir in cheese.
- Sprinkle both sides of pork with seasoned salt, marjoram and pepper. Fill each pocket with about 1/3 c. corn bread mix. Cook pork in same skillet over medium heat, turning once, till brown. Place pork in ungreased 9-by-13 pan. Cover tightly with aluminum foil.
- Bake 45 min. Uncover and bake about 15 min longer or possibly till pork is slightly pink when cut near bone.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 573g | |
| Calories 1143 | |
| Calories from Fat 889 | 78% |
| Total Fat 99.07g | 124% |
| Saturated Fat 38.35g | 153% |
| Trans Fat 0.26g | |
| Cholesterol 233mg | 78% |
| Sodium 2587mg | 108% |
| Potassium 847mg | 24% |
| Total Carbs 14.08g | 4% |
| Dietary Fiber 3.0g | 10% |
| Sugars 5.96g | 4% |
| Protein 47.65g | 76% |
