Bacon, cheese and pork chops. Need I say more?? Didn’t think so.
I was born and raised on a farm, so when my mom brought me a few juicy one-inch thick pork chops from home, I knew I had to find a stuffed pork chop recipe. I combined a few recipes and ultimately came up with this delicious entree!
My notes: I let the pork chops marinate in worcestershire sauce and one of my favorite rubs for a few hours before the cooking began. I set four of the 8-10 pieces of bacon aside and cooked the rest before making the cheese stuffing mixture (I didn’t use the cornbread stuffing mix). While I was browning the pork chops I coated the four uncooked pieces of bacon in a mixture of brown sugar and the rub I had used on the chops earlier, and wrapped them around the meat after it was done browning.
- 4-6 1” boneless pork chops
- 1 tsp olive oil
- 1/2 cup mozzarella, shredded
- 1/2 cup cheddar, shredded
- 1/4 cup Parmesan, grated
- 8-10 slices bacon, cooked and crumbled
- 1 package cornbread stuffing mix
- Preheat the oven to 350°F. Lightly grease a large baking dish.
- Heat the olive oil in a large skillet over medium-high heat. Sauté the pork chops until golden brown, no more than 3 minutes per side.
- When the chops have cooled enough to handle, create a stuffing pocket by cutting a large slit along one side of each chop.
- Combine the cheeses, bacon, and cornbread in a large bowl and then stuff each pocket with the mixture. Secure each chop closed with toothpicks and place the chops in the prepared baking dish. Bake for 40-50 minutes, or until the chops reach an internal temperature of 160°F.