Who doesn’t love pork chops? Who doesn’t love corn bread? Who doesn’t love cheese? And come on… who does not LOVE bacon?? So why don’t we put all these things together and create some deliciousness!
This is a recipe for thick-cut pork chops stuffed with corn bread, bacon and cheese. The ingredient amounts are for cooking 6 chops. But as with all recipes, feel free to adjust the amounts according to your likes.
Ingredients:
6 Pork Rib or Loin Chops (1 to 1/4 inch thick)
Bacon, 4 slices (cut into 1/2 inch pieces)
1 medium Onion, chopped (1/2 cup)
1 Green Bell Pepper, chopped (1/2 cup)
Corn Bread Stuffing Crumbs (1 cup)
Chicken Stock (1/2 cup)
Cheddar Cheese, shredded (1/2 cup)
Salt and Pepper
Directions:
Heat oven to 350 degrees
Make a pocket in each pork chop by cutting into side of chop toward the bone.
Cook bacon pieces in skillet over medium heat until crisp. Then, add onion and bell pepper and cook until vegetables are crisp-tender. Remove from heat and drain liquid. Put bacon and vegetables into a bowl. Add corn bread crumbs and chicken stock, mix. Add cheese and mix.
Fill pockets of pork chops with the corn bread-vegetable-cheese mixture. Season both sides of the chops with salt and pepper.
Cook pork chops in the same skillet you cooked the bacon and vegetables. There is a lot of great flavor still in that pan! You may need to add one or two tablespoons of oil. Brown both sides of chops. Once both sides are browned, place the chops in an ungreased baking dish. Cover tight with aluminum foil.
Bake in oven for approximately 45 minutes until chops are cooked through and still slightly pink when you cut near the bone.
Enjoy!