If you thought that having a pork chop in itself was amazing you were dead wrong. For years most of us have probably stuffed a vegetable or two before but most of us haven’t stuffed meat before….Here’s your chance to stuff  PORK CHOPS.. Remember the goal with this recipe is to cook the stuffing completely all while making sure the pork chops doesn’t dry out during the cooking process…Good luck and enjoy!



6bone-in pork rib or loin chops

1 to 1 1/4 inches thick (about 4 lb) slices bacon, cut into 1/2-inch pieces 

1medium onion, chopped (1/2 cup) 

1small green bell pepper, chopped

(1/2 cup) teaspoon dried marjoram leaves


1 Heat oven to 350°F. Make a pocket in each pork chop by cutting into side of chop toward the bone.

2 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.

3 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.

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

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