Cornbread and Bacon Stuffed Pork Chops

Turn plain pork chops into something special by baking them with corn bread and bacon stuffing — perfect for a filling dinner!


6 servings


6 bone-in 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


Preheat oven to 350°F (177°C). Make a pocket in each pork chop by cutting into side of chop toward the bone.

In 12-inch skillet, cook bacon 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.

Sprinkle both sides of pork chops with seasoned salt, marjoram and pepper. Fill pockets with about 1/3 cup stuffing. In same skillet, cook pork over medium heat, turning once, until brown.

Place pork chops in 13 x 9-inch pan. Cover tightly; bake 45 minutes. Uncover; bake about 15 minutes longer or until pork is slightly pink when cut near bone.

Estimated Time

Preparation Time: 30 minutes
Bake Time: 1 hour
Total Time: 1 hour 30 minutes

Additional Information

Make a pocket in each chop by cutting into side of chop toward the bone.

Nutritional Information

Amount per serving: Calories 335 (Calories from Fat 180), Total Fat 20 g (Saturated Fat 7 g), Cholesterol 90 mg; Sodium 550 mg, Total Carbohydrate 15 g (Dietary Fiber 1 g), Protein 25 g; Exchanges: 1 Starch; 1 Fat

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