1.
Heat oven to 350°.
2. Make a pocket in each pork chop
by cutting into side of chop toward
the bone.
3. Cook bacon in 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.
4. Sprinkle both sides of pork with
seasoned salt, marjoram and pepper.
Fill pockets with about 1/3 cup corn
bread mixture. Cook pork in same
skillet over medium heat, turning
once, until brown.
Place pork in ungreased rectangular
pan, 13 X 9 X 2 inches. Cover
tightly with aluminum foil.
5. Bake 45 minutes. Uncover and bake
about 15 minutes longer or until
pork is slightly pink
when cut near bone
