Instructions:

Cornbread and Bacon Stuffed Pork Chops

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 (1/2 cup) small green bell pepper, chopped
1 cup cornbread 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 degrees F.

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

Sprinkle both sides of pork with seasoned salt, marjoram and pepper. Fill pockets with about 1/3 cup cornbread mixture. Cook pork in same skillet over medium heat, turning once until brown. Place pork in ungreased 13 x 9 x 2-inch pan. Cover tightly with aluminum foil. Bake 45 minutes.

Uncover and bake about 15 minutes longer or until pork is slightly pink when cut near bone.