Cornbread and Bacon Stuffed Pork Chops

6 pork rib or loin chops, 1 to 1 ¼ in. thick

4 slices bacon, cut into ½ in. pieces

1 medium onion, chopped  (½ C.)

1 small green pepper, chopped (½ C.)

1 C. corn bread stuffing

½ C. water

½ tsp seasoned salt

¼ tsp. pepper

½ tsp dried marjoram leaves

½ C. shredded cheddar cheese

 Make a pocket in each pork chop by cutting into the side of chop toward the bone.  Cook bacon in 12 in. skillet over medium heat, stirring occasionally, until crisp.  Stir in onion and bell pepper.  Cook 2-3 min. stirring occasionally, until vegetables are crisp-tender; remove from heat and drain.  Stir in stuffing crumbs and water until well mixed.  Stir in cheese. 

Sprinkle both sides of pork with seasoned salt, marjoram and pepper.  Fill pockets with a bout ⅓ C. corn bread mixture.  Cook pork in same skillet over medium heat, turning once, until browned.  Place pork in ungreased  9x13 pan.  Cover tightly with aluminum foil.  Bake on 350º for 45 min. Uncover and bake about 15 min. longer or until pork is slightly pink when cut near bone.