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.
These rolls are the best alternatives to your normal, everyday dinner rolls that I’ve come across so far, and they’re just about as easy to make!! This recipe won’t disappoint anyone in your family 🙂
1 Container of Pillsbury Grands Flaky Layers Biscuits
3/4 of a pound of Mozzarella
1/4 cup Olive Oil
1/4 cup Grated Parmesan Cheese
1 tsp. Oregano/Italian Seasoning
Dash of salt
Open Biscuits and slightly flatten each one out, preparing them for cheese
Cube up the Mozzarella into approx. 2″ chunks.
Load the rolls with 2-3 cheese chunks and seal them up, place seam-side down onto a baking pan
Brush them with some Olive Oil, and a sprinkling of the parmesan cheese and seasoning.
Bake rolls at 350 degrees for approx. 15-20 minutes, or until they’re golden and firm.
Pesto Ranch Crock Pot Chicken
Oh. My. Gosh. That’s all I can say about this recipe. Not only is it just about the simplest dinner you could possibly make, it tastes like you spent hours slaving away in the kitchen to cook the perfect meal. And it only takes a few minutes! I prepared this in my crock pot before work and left it on low heat for eight hours before serving it to my brother and sister-in-law. The brother went back for seconds – that’s when you know it’s a hit!!
8 boneless skinless chicken thighs
6 ounce jar of pesto
1 package Ranch Dressing Seasoning
Mix 1/2 cup chicken broth Directions Turn crock pot to high setting. Place chicken thighs, pesto, ranch dressing and chicken broth into crock pot. Stir gently to combine all seasonings. Close with lid and cook on high for 3-4 hours or on low for 6-8 hours.